One-Pan Creamy Artichokes and Peas

By Melissa Clark

Published March 26, 2024

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4(1,008)
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

  • 3 tablespoons unsalted butter

  • 2 leeks, white and light green parts, thinly sliced, or 1 bunch scallions, trimmed and sliced

  • 2 fresh tarragon sprigs, more for serving

  • ¾ teaspoon fine sea or table salt, more to taste

  • 2 tablespoons dry white wine or dry (white) vermouth

  • 1 (14-ounce) can halved or quartered artichokes packed in water, drained

  • 1 ½ cups vegetable or chicken broth

  • ¼ cup grated Parmesan, more for serving

  • 2 cups peas (10 ounces), fresh or frozen (no need to defrost)

  • 1 teaspoon finely grated lemon zest

  • 1 cup chopped combination fresh herbs (mint, dill, tarragon, parsley, cilantro)

  • ½ cup whole-milk ricotta

  • ½ teaspoon freshly ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

19 grams carbs; 31 milligrams cholesterol; 209 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 11 grams fat; 7 grams fiber; 530 milligrams sodium; 11 grams protein; 5 grams sugar

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
1,008 user ratings
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Comments

dimmerswitch

Thirty two notes so far from cooks for this recipe and only one of them seems to be from someone who made the recipe as written. I'll join in with Dennis Gray in saying we made it as written at our house too and like Dennis and his wife, my hubby and I loved it. Tarragon, leeks, artichokes, peas, ricotta fresh herbs and all. Crusty bread for dunking in pan sauce. PS - if you don't enjoy tarragon, just leave out the couple of fresh springs it calls for.

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.

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

MD

I added garlic, carrots, parsnips, parsley, dill, onions, basil, oregano but no tarragon for some reason (I must have misread it). And the rest of exact. The frozen plain peas and canned artichokes were the detractors since they were too plain. It wasn’t bad; it just wasn’t good. Had great ricotta and great wine. Served it over gnocchi.

Michaela

I followed the recipe entirely and it was divine.

S McG

It looked so simple I was a bit skeptical, but this was great. I added a 1/2 lb of orzo and was generous with ricotta.

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