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Artichoke Hearts Topped with Cream Peas and Pearl Onions

Artichoke Hearts Topped with Cream Peas and Pearl Onions

Artichoke Hearts Topped with Cream Peas and Pearl Onions
Artichoke Hearts Topped with Cream Peas and Pearl Onions
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Artichoke Hearts Topped with Cream Peas and Pearl Onions
Ingredients
  • 2 T. unsalted butter
  • 2 t. red pepper flakes
  • 1 T. minced garlic
  • 3 shallots, minced
  • 2 T. flour
  • 1 ½ c. milk or heavy cream
  • 1 lb. frozen peas with onions, thawed (if you can’t get the onions, just add some a jar or can of the onions or omit)
  • 2 T. grated parmesan cheese
  • 1 t. chicken bouillon
  • Salt and white pepper to taste
  • 1 (14-oz.) can artichoke bottoms, drained and seasoned
Instructions
  1. Drain the artichoke bottoms and season. You usually get 6-8 per can.
  2. In large saucepan, over medium heat, melt butter. Add pepper flakes and garlic and cook for about 1-2 minutes.
  3. Stir in the shallots and cook until softened.
  4. Add the flour and cook for 1 minute stirring to form a pasty roux.
  5. Whisk in milk and simmer. Remove all lumps.
  6. Add the peas, parmesan, bouillon and seasoning. Cook 2-4 minutes.
  7. Remove from heat.
  8. Place the artichoke bottoms in baking dish that has been sprayed with PAM.
  9. Spoon generous amount of creamed peas into the bottoms.
  10. Sprinkle a little more parmesan cheese on tops. Heat in oven at 325 until totally hot.
Notes
****You can use the extra peas to spoon around the bottoms or use as a separate dish in itself.
 

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