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Piselli with Artichoke - Quick and Easy

If you're a vegetarian, vegan or just fancy a break from meats, this is a quick and easy dish to try!


20ml Olive Oil

1 Large Onion

1 Tin Chopped Tomatoes

1 Large Tbsp Tomato Purée

1kg Garden Peas

6 Artichoke Hearts (fresh, tinned or jarred, optional)

4 Cyprus Potatoes

1 Lemon Juice

1 Cup Water

1 1/2 Tsp Salt



On a medium heat, in a large saucepan, heat the olive oil adding your diced onion, cooking until soft.

Stir in your chopped tomatoes and tomato purée and allow to cook for 2-3 minutes.

Turn up the heat and add the peas, artichoke, chunky potatoes, water, salt and pepper.

Bring everything to a boil, finally adding lemon juice.

Reduce the heat to a simmer until potatoes are tender approximately 25 minutes.

Leave to stand for 10 minutes before serving. You will burn your mouth if you don’t!


This is a great dish to serve both hot and cold.

Serve alongside rice and/or warm crusty bread.

Works great with Greek yogurt, pickles and chilli peppers on the side.

Mushrooms can be added to this recipe.


Cost under £10 for 4 persons.

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