One-Pan Creamy Artichokes and Peas
This creamy stew, full of seasoned sweet leeks, lemon zest and Parmesan, is a celebration of spring that you can make all year long, thanks to the canned artichokes and frozen peas. The creaminess comes from dolloping fresh ricotta over the top, then swirling it into the warm stew as you eat so it melts a little. Serve this with crusty bread or over pasta, gnocchi or rice to soak up the fragrant, herby pan sauce.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 3tablespoons unsalted butter
- 2leeks, white and light green parts, thinly sliced, or 1 bunch scallions, trimmed and sliced
- 2fresh tarragon sprigs, more for serving
- ¾teaspoon fine sea or table salt, more to taste
- 2tablespoons dry white wine or dry (white) vermouth
- 1(14-ounce) can halved or quartered artichokes packed in water, drained
- 1 ½cups vegetable or chicken broth
- ¼cup grated Parmesan, more for serving
- 2cups peas (10 ounces), fresh or frozen (no need to defrost)
- 1teaspoon finely grated lemon zest
- 1cup chopped combination fresh herbs (mint, dill, tarragon, parsley, cilantro)
- ½cup whole-milk ricotta
- ½teaspoon freshly ground black pepper
Instructions
Step 1
In a large skillet over medium heat, melt the butter. Stir in the leeks, tarragon and salt. Cook leeks until tender and golden brown at the edges, 4 to 6 minutes. Pour in the white wine and cook until evaporated, 2 to 3 minutes.Step 2
Stir in the artichokes, broth and Parmesan, and bring to a vigorous simmer. Cook until the leeks and artichokes are tender, about 5 minutes. Stir in the peas and cook until just tender and bright green, 1 to 3 minutes.Step 3
Stir in the lemon zest and fresh herbs. Taste and add more salt if needed. Top the skillet with dollops of ricotta, black pepper and more Parmesan. Serve warm.