Recipes to fight against the polar cold: artichokes stewed with peas

Today we are cooking and sharing a recipe with an ingredient that we really like, the artichoke. We have always loved this stew at home when my mother made it and the truth is that we have always had a lot of parties with it. It is a very complete dish because it contains minced meat as an ingredient and its flavor is spectacular. We are sure you will love it!

The artichoke has always been a very popular food. We know that the Greeks and Romans already consumed it. In the Middle Ages, it was introduced to England by King Henry VII, later crossing the English Channel and making Catherine de’ Medici one of its most avid consumers. At that time it was believed that the artichoke was an aphrodisiac and that it was not good to consume too much of it. The artichoke was considered, because of its high price, as a food of the rich.

The artichoke contains only 40-50 calories, which is why it is often used in weight loss diets. It also provides us with vitamins A, B6, calcium, phosphorus, magnesium, potassium, sodium, iron, carbohydrates, as well as proteins and carbohydrates that turn into sugar, or what amounts to the same , in energy.

Among the most remarkable properties of the artichoke is the protection it offers to the liver, as well as the recovery in case of liver diseases, such as cirrhosis or hepatitis. It also promotes bile function and its acids reduce blood cholesterol levels. It also lowers blood pressure and prevents the onset of arteriosclerosis. The artichoke is therefore indicated in conditions such as gout, arthritis or diseases of the liver and circulation.

And here we leave you with our recipe for today:

Ingredients for the recipe Artichokes with peas

  • For the stew:
  • 6 artichokes
  • 1 lemon
  • 2 spring onions
  • 1 clove of garlic
  • Parsley
  • 200 gr. peas
  • 100 gr. mushrooms
  • 100 gr. pork
  • 125ml. sweet olive oil
  • 1 teaspoon of breadcrumbs
  • 500ml. water
  • 1 potato
  • salt and pepper
  • For the fodder:
  • 3 cloves of garlic
  • a sprig of parsley
  • salt and pepper
  • 1 beaten egg
  • breadcrumbs

Preparation mode

Peel the artichokes a little, remove the greenest outer leaves and open them a little in the center. We cut the stems and reserve them for filling.

Put them in a bowl with lemon water for a while and while we are going to prepare the filling

In a bowl, add the garlic, parsley, salt and pepper. Take everything out and set aside.

Then we will drain the artichokes and fill them with this prepared mass.

We beat the egg, in which we are going to impregnate the artichokes for the part of the filling and then we are going to pass them in the breadcrumbs.

In a wide and wavy pan we will add the oil, the stuffed artichokes, the peas, the meat cut into strips, the mushrooms cut into pieces, the potato cut into helmets, the clove of garlic and the spring onion chopped, parsley, a teaspoon of breadcrumbs and water.

We will cook everything for 30 minutes over medium heat. Once this time has passed, we will check that the stew is well cooked, if we run out we add water and let it cook for a few more minutes.

And ready to serve, serve at the table and enjoy. Good weekend to all.

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