Stuffed artichokes on pea cream


Ingredients for 4 people

  • 4 artichokes
  • 500 g of peas
  • 1 clove of garlic
  • Half onion
  • Vegetable broth (celery, carrot, onion)
  • Equilibrium Intelligent Food extra virgin olive oil
  • Salt
  • Pepper
  • Half lemon juice


  • Clean the artichokes. Private the outer leaves until you reach those tender;
  • Cut the tip of the artichokes, then divide them into two parts and with a teaspoon remove the internal hairs from them;
  • Finally cut them into slices and place them in water and lemon juice to prevent oxidation;
  • Fry the garlic clove in two tablespoons of oil for a minute on a gentle flame, then add the artichokes;
  • Cook the artichokes for 15 minutes adding a little broth when the cooking surface dries too much. Salt and pepper;
  • Prepare the pea cream. Fry the minced onion in a tablespoon of oil for three minutes;
  • Then add the peas, let them flavor a couple of minutes, then add a ladle of broth and cook;
  • Once cooked, shake them adding more broth if they are not very liquid;
  • Serve creating a base in the dish with the cream of peas on which then you will go to lay the artichokes.
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