Go Back

Artichokes with Peas

Artichokes cooked with peas and lots of garlic, parsley, breadcrumbs and olive oil
Prep Time 20 mins
Cook Time 2 hrs
soaking time 2 hrs
Total Time 4 hrs 20 mins
Course Main Course
Cuisine Croatian
Servings 4


  • 12 oz fresh or frozen peas
  • 4 large artichokes
  • 1 lemon
  • 3/4 cup plain bread crumbs
  • 6 cloves garlic, minced
  • 1/2 cup parsley, minced
  • salt and pepper
  • olive oil


  • Clean the artichokes by cutting the very top off with a knife, about 1 inch, and the bottom of the artichoke so it can stand up without falling over. Then with scissors cut all around the artichoke cutting the tips of the leaves off and discarding the very bottom leaves, they tend to be too chewy.
    Soak the artichokes in a large bowl of water with slices of one lemon in it. I cover the artichokes with a plate so they are submerged.
    Mince the garlic and the parsley and mix it together with the bread crumbs and salt and pepper. With your fingers take one artichoke at a time and spread out and open all the leaves and start stuffing them with the bread crumb mixture until all the artichokes are stuffed.
    Put some olive oil on the bottom of a pot that can fit all four artichokes in single row and arrange them on the bottom. Gently pour water on the sides of artichokes until it reaches the top, several cups. You will add more water as it cooks out, there should always be water coming up at least half way up the artichokes. Cook for about 1 hour and 15 minutes and then check for seasonings and add the peas. Now cook for another 20-30 minutes and let the water evaporate more and the sauce to thicken a bit.
    Serve with crusty bread and plenty of olive oil on top, as well with some freshly ground pepper and flaky salt. If you don't eat a lot of artichokes, the way you eat this is you kind of suck/chew on one leaf at a time, I have a "scrape with my teeth" technique and generally don't enjoy just putting the whole leaf into my mouth, I scrape of all the meat pretty efficiently like this. As you get closer to the center be careful to discard the choke part that is not edible and looks a bit prickly or hairy. Once that is off you will be rewarded with the best part of the artichoke, the heart. Enjoy!
Keyword artichokes, artichokes with peas, croatian food, peas