Artichokes in olive oil with peas & dill
A snack for one: 195 kcal with 5 g of protein, 23 g of carbs and 11 g of fat, ready in 35 min.
- 35 min
- Snack · 1 serving
- Turkish, Mediterranean
- 195 kcal
Nutrition per serving
195 kcalEnergy: 9% protein, 44% carbs, 47% fat
- 5 gProtein
- 23 gCarbs
- 11 gFat
Fiber 9 gSugar 5 gSodium 390 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
None of the nine allergens Bites tracks are listed for this recipe.
Ingredients
For one serving.
- Artichoke hearts, frozen2 (100 g)
- Lemon½ (15 g)
- Carrot½ (30 g)
- Onion20 g
- Frozen peas30 g
- Olive oil2 tsp
- Dill5 g
Method
- Rub the artichoke hearts with lemon so they stay pale, and dice the carrot and onion.
- Soften the onion in the olive oil for 3 minutes, then add the carrot and peas.
- Arrange the artichokes on top, add the lemon juice, a pinch of salt and 100 ml hot water, cover and simmer for 25 minutes until tender.
- Cool in the pan and serve at room temperature with chopped dill.
Make ahead
Olive-oil artichokes keep 3 days in the fridge and taste best the next day.
Keeps well, so it works as tomorrow's lunch.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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