Moroccan Peas & Artichoke Hearts

BY CATHY KATIN-GRAZZINI

This stellar Moroccan side dish is loaded with flavor and so quick and simple to make. Tender petite peas with creamy artichoke hearts and flavored with garlic, ginger, cilantro, lemon, with a few brined olives. Perfectly balanced and delicious. Serve on your mezze table or as a side to a big bowl of Loubia.

Prep time 10 minutes Cook time 10 minutes Serves 2-3

INGREDIENTS

• 1 small white or yellow onion, diced • 3 cloves garlic, sliced • ¾” knob of garlic, peeled, sliced • ½ teaspoon ground turmeric • ¼ cup good quality brined olives, whole or pitted and quartered • Several grinds of white pepper • 3 cups frozen petite peas • 1 10-ounce jar artichoke hearts (packed in water not oil) • 1 small lemon, sliced, seeds removed • Small bunch of cilantro leaves, roughly chopped or torn • 1 teaspoon Shiro Miso, or to taste

DIRECTIONS

Using a mortar and pestle or spice/coffee grinder, grind the garlic and ginger together to make a paste.

Heat a skillet over a medium flame for a few minutes. Add the onion, lower heat, and sweat until the onion softens and releases its liquid. Add the garlic-ginger paste, turmeric, olives, and pepper, mixing well.

Stir in the peas and gently add the artichokes and lemon. Cook just a few minutes until hot and fragrant.