One-Pan Creamy Artichokes and Peas

By Melissa Clark

Published March 27, 2024

One-Pan Creamy Artichokes and Peas
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4(844)
Comments
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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.

Featured in: This Easy, One-Skillet Dinner Tastes Like Spring

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Ingredients

Yield:4 to 6 servings
  • 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
  • 1½cups 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
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

209 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 11 grams protein; 530 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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.

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Ratings

4 out of 5
844 user ratings
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Comments

TwinklyTerrapin

For this recipe, just leave it out. Use more of the other herbs. For recipes in general, just leave it out. Use something you do like. Nobody needs more of that licorice-tasting nastiness in their lives.

DeeB

I'm not a picky eater but tarragon turns my stomach. What is a good substitute for fresh tarragon? I've done some searching and the answers are all over the place. Thanks.

dd

Adopted for one: Used 1 shallot. Sauteed briefly, added TJ frozen artichoke hearts & baby lima beans, homemade chicken stock & white wine, & dried french tarragon. Reduced & added leftover rotessori chicken breast, frozen baby peas & parmesan. Lemon zest & bit of juice. Dash pepper. Served with buttered oven toasted french bread slices. 15 min max! DELISH

Jill

I found this underwhelming. Made it exactly as written and as another commenter noted, it’s just rather gloppy and sticky and uninteresting. Throwing in some white beans might help a little for added texture and chew but I’m not that psyched to try it again.

Bruce

What can I substitute for fresh tarragon? I don’t grow that in the herb garden.

Elivia

This recipe sounded enticing. We found it bland. And a cup of herbs seemed a bit much but bland nevertheless. I’m throwing this recipe out.

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