Best Artichoke Hearts Green Peas And Mushrooms In A Lemon Sauce Recipes
ARTICHOKE HEARTS, GREEN PEAS AND MUSHROOMS IN A LEMON SAUCE
Another winner from The Mediterranean Vegan Kitchen. I have to tell you that I shamelessly cheat with this recipe and use frozen artichoke hearts from Trader Joe's-saves a significant amount of time. Use fresh artichokes if you wish.
Provided by COOKGIRl
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the artichoke hearts in a non-reactive bowl, pour 2 tablespoons of the fresh lemon juice over them and stir carefully. Set aside.
- In a medium non-stick, non-reactive skillet heat the olive oil over medium heat. Add the mushrooms and saute, stirring constantly just until they release their juices, about 2 minutes. The mushrooms should not be slimey!
- Add the green peas, broth, and the remaining lemon juice. Bring mixture to a simmer over medium-high heat. Cover pan, reduce the heat and simmer gently until the green peas are just tender (10-15 minutes for fresh peas and 3-5 minutes for frozen peas.).
- Uncover pot and add the artichoke hearts including the lemon juice in which the hearts were marinating. With pan still uncovered, over low heat, stirring gently, cook until heated through.
- Serve with pasta and a loaf of artisan bread to soak up the delicious sauce.
Nutrition Facts : Calories 115.1, Fat 5.7, SaturatedFat 0.8, Sodium 43.4, Carbohydrate 13.5, Fiber 5.5, Sugar 2.9, Protein 5.1
LEMON SPAGHETTI WITH ROASTED ARTICHOKES
Lemon zest, lemon juice, Parmesan and basil come together for a silky and vibrant sauce that makes this weeknight-friendly pasta sing. The addition of roasted artichoke hearts adds texture and complements the zestiness of the dish. There's no better time than a weeknight to embrace canned or frozen artichoke hearts, as they are immensely less work than whole fresh ones, and they roast beautifully - and effortlessly - in a hot oven. Holding onto that salty, starchy pasta water is key to ensuring that each spaghetti noodle is enveloped in the lemony sauce; use it judiciously to emulsify the sauce as you quickly toss it.
Provided by Naz Deravian
Categories dinner, lunch, pastas, main course
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Line a baking sheet with parchment paper.
- Gently pat the artichoke hearts with a paper towel to remove excess moisture. Place the artichoke hearts in a mound in the center of the baking sheet. Add 2 tablespoons oil and 1 teaspoon salt, season with pepper and gently toss to combine. Scatter the artichoke hearts in an even layer and roast for 20 minutes. Flip the hearts and roast for an additional 10 minutes, until browned and a little crisp around the edges.
- Meanwhile, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes or according to package directions.
- While the pasta cooks, in a serving dish large enough to accommodate the spaghetti, add the Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper and the lemon zest; toss to combine. Add the lemon juice and the remaining 3 tablespoons olive oil; stir to combine. The mixture should resemble a thick paste.
- Place the serving dish next to the pasta pot. Scoop out and reserve 1 cup of the pasta water. Drizzle 2 tablespoons of it over the Parmesan-lemon mixture; stir to thin out the mixture a little.
- Using tongs, lift out some of the spaghetti (with its cooking water still clinging to it) and transfer to the Parmesan-lemon mixture; quickly toss and drag the spaghetti in a circular motion around the dish to incorporate the sauce. Repeat until you have transferred and tossed all of the spaghetti.
- Add the butter, basil and 1 tablespoon of the pasta water to the spaghetti, and keep tossing until you have a silky sauce clinging to it. Add more pasta water, 1 tablespoon at a time, if needed.
- Top with the roasted artichokes, a little more black pepper and torn basil, and serve.
GREEN PEAS AND MUSHROOMS
This comes from "Light and Easy Diabetes Cuisine" by Betty Marks. I prefer to use fresh green peas if I have them; but it works well with frozen too.
Provided by PaulaG
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, bring water to a boil, add peas and.
- cook 5 minutes or until just tender.
- Drain thoroughly.
- While peas are cooking, heat oil in a non-stick skillet and saute mushrooms and green onions until tender.
- Combine with peas and toss with soy sauce.
- Serve immediately.
Nutrition Facts : Calories 79.5, Fat 1.5, SaturatedFat 0.2, Sodium 141.7, Carbohydrate 12.4, Fiber 4.2, Sugar 4.9, Protein 5
FISH WITH ARTICHOKE LEMON SAUCE
You can prepare almost any fish you like in any manner you like: grilled, broiled, steamed, baked, fried, and this sauce will dress it up perfectly.
Provided by Geema
Categories Sauces
Time 10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a blender or food processor, puree the artichoke hearts with the capers, parsley, garlic, broth, egg holk and lemon juice, scraping down the sides.
- With the motor running, add the olive oil in a thin stream, blending teh sauce until it is smooth.
- Add salt and pepper to taste.
- Spoon the sauce around the cooked fish fillets and then garnish with the lemon slices and more parsley.
Nutrition Facts : Calories 281.8, Fat 11.3, SaturatedFat 1.8, Cholesterol 130.5, Sodium 199, Carbohydrate 1.1, Fiber 0.5, Sugar 0.1, Protein 41.9
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What is Artichoke Hearts, Green Peas and Mushrooms in a Lemon Sauce Recipe?
Artichoke hearts, green peas, and mushrooms in a lemon sauce recipe is a vegetarian dish that combines a variety of vegetables in a tangy and flavorful sauce. The dish is typically served as an appetizer or side dish, but can also be served as a main course for a light and healthy meal.The Ingredients
The main ingredients in this recipe are artichoke hearts, green peas, and mushrooms. Additional ingredients include garlic, lemon juice, vegetable broth or white wine, salt, and pepper.The Preparation
To prepare this dish, the artichoke hearts should be cleaned and trimmed, and the stems of the mushrooms should be removed. The vegetables should then be sautéed in a large pan with garlic until they are tender and lightly browned. Once the vegetables are cooked, a sauce should be prepared by combining lemon juice, vegetable broth or white wine, and salt and pepper to taste. The sauce should then be poured over the vegetables, and the dish should be simmered until the sauce has thickened and the flavors have melded together.The Health Benefits
Artichoke hearts, green peas, and mushrooms are all nutrient-dense vegetables that are rich in vitamins and minerals. Artichoke hearts are particularly high in fiber and antioxidants, while green peas are a good source of protein and vitamin C. Mushrooms also contain antioxidants and are rich in B vitamins and potassium. The lemon sauce is a low-calorie and flavorful addition to the dish. Lemon juice is high in vitamin C and contains compounds that may have anti-inflammatory properties. Overall, this dish is a healthy and delicious way to incorporate a variety of vegetables into your diet.The Flavor Profile
This dish has a bright and tangy flavor profile, thanks to the combination of lemon juice and garlic. The vegetables provide a satisfying crunch, while the sauce adds a savory depth of flavor. The salt and pepper in the sauce help to balance out the acidity of the lemon juice, while the garlic adds a subtle hint of sweetness.Serving Suggestions
Artichoke hearts, green peas, and mushrooms in a lemon sauce can be served as a side dish alongside grilled chicken or fish. It can also be served as a main course for a vegetarian meal, perhaps accompanied by a salad or some crusty bread. This dish is perfect for a light and healthy lunch or dinner, or as a side dish for a potluck or gathering with friends and family.The Variations
This recipe can be customized to suit your preferences and tastes. For example, you could add other vegetables such as bell peppers, zucchini or cherry tomatoes for a different flavor and texture. You could also experiment with different herbs and spices to add more depth to the dish. Thyme, oregano or basil would complement the lemon flavor well. The lemon sauce can also be adjusted to your taste. You could add more or less lemon juice depending on how tangy you like your sauce, or substitute vegetable broth with white wine for a richer flavor.Conclusion
Artichoke hearts, green peas, and mushrooms in a lemon sauce recipe is a healthy and flavorful vegetarian dish that is easy to prepare and customize to your taste. Whether you are looking for a light and healthy main course or a side dish for a gathering or potluck, this recipe is sure to hit the spot.
Artichoke hearts, green peas, and mushrooms in a lemon sauce recipe is a perfect dish for anyone who enjoys healthy and nutritious meals. This dish is packed with a variety of vegetables that provide an excellent source of fiber, vitamins, minerals, and other essential nutrients.
To make the recipe more flavorful and delicious, the lemon sauce is added, which adds a tangy and citrusy taste to the dish. In this article, we will provide valuable tips on how to prepare this dish to make it even more amazing.