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Carciofi con Piselli “Lazio”  (Artichokes with Peas)

Serves 4



4 med. or 8 small artichokes

2 cups or ___ gr. peas, fresh or frozen

2 oz. or ___ gr. prosciutto

3 Tbsp. onions, chopped

1 clove garlic, chopped

3 Tbsp. extra virgin olive oil

3 Tbsp. parsley, chopped

1 cup or 250 ml. vegetable broth

salt and pepper

juice of ½ a lemon




1. Clean artichokes and soak in lemon water.

2. In a dutch oven pot over medium high heat, heat the olive oil and sauté onions until they become translucent, approximately 3 to 4 minutes.

3. Add garlic and prosciutto and cook for 2 to 3 minutes.

4. Remove the artichokes from the lemon water and add to the onions and cook for 4 to 5 minutes. Add the peas and adjust taste with salt and pepper.

5. Add the vegetable broth and cover. Let simmer until the artichokes are tender to the fork. Add salt and pepper as desired, sprinkle with parsley and serve.



EVOO = Extra Virgin Olive Oil

Chef; Gianni Ceschia

Culinary Studio

91 Friuli Crt.Un #13

Woodbridge, Ont.