One-Pan Creamy Artichokes and Peas

This One-Pan Creamy Artichokes and Peas recipe is a delicious and easy-to-make dish that’s perfect for a quick weeknight dinner or a special occasion. With the delicate flavors of leeks, artichokes, peas, and creamy ricotta, this dish is sure to become a family favorite.

Why Make This Recipe

This recipe is a great way to enjoy the fresh flavors of spring in a comforting and satisfying dish. It’s quick and easy to make, requiring just one pan, making cleanup a breeze.

How to Make One-Pan Creamy Artichokes and Peas

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, plus 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
1½ cups vegetable or chicken broth
¼ cup grated Parmesan, plus 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

PREPARATION

Step 1

In a large skillet over medium heat, melt the butter. Stir in the leeks, tarragon, and salt. Cook the leeks until tender and golden brown at the edges, about 4 to 6 minutes. Pour in the white wine and cook until evaporated, about 2 to 3 minutes.

Step 2 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, about 1 to 3 minutes.

Step 3 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, garnished with additional tarragon if desired.

How to Serve One-Pan Creamy Artichokes and Peas

Serve this delicious dish hot, straight from the skillet, garnished with extra Parmesan and tarragon. It’s perfect as a main dish or as a side dish alongside grilled chicken or fish.

How to Store One-Pan Creamy Artichokes and Peas

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Tips to Make One-Pan Creamy Artichokes and Peas

If you can’t find fresh peas, frozen peas work just as well. There’s no need to defrost them before adding them to the skillet.
Feel free to customize this recipe by adding your favorite seasonal vegetables, such as asparagus or spinach.
For a vegan version of this dish, use olive oil instead of butter and omit the Parmesan and ricotta.

Variation

You can add cooked pasta, such as penne or farfalle, to this dish to make it even more filling and satisfying.

FAQs

Can I use canned peas instead of fresh or frozen?
- While fresh or frozen peas are recommended for the best flavor and texture, canned peas can be used as a substitute if necessary.
Can I use dried herbs instead of fresh?
- While fresh herbs are preferred for this recipe, you can use dried herbs if that’s what you have on hand. Just use about half the amount called for in the recipe.
Can I use other types of cheese instead of Parmesan?
- Yes, you can use other hard cheeses, such as Pecorino Romano or Grana Padano, if you prefer.