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Sauteed Artichokes with Peas and Fennel

Sauteed Artichokes with Peas and Fennel


  • 6 baby artichokes
  • 1 tablespoon olive oil
  • 1/4 cup vermouth
  • 3 cloves garlic, minced
  • Zest and juice of 1 lemon
  • 1 tablespoon fennel seeds
  • 1 cup low-sodium vegetable broth
  • 2 cups fresh or frozen peas
  • 1 cup cherry tomatoes
  • 1/4 teaspoon sea salt
  • 1 cup finely chopped parsley


  1. Remove outer leaves of artichokes. Cut artichokes in half and remove inner hay with a knife. Place artichokes in cold water with lemon juice to prevent browning.
  2. Heat olive oil in a skillet or wok. Pat artichokes dry. Add to the skillet and cook 2 to 3 minutes until golden-brown, stirring occasionally. Add vermouth, garlic, lemon zest and juice, and fennel seeds. Once liquid is reduced by half (about 5 minutes), add vegetable broth and peas, and saute for 2 minutes until peas are tender. Add tomatoes and salt, and saute for another 2 to 3 minutes. Sprinkle with parsley and serve warm or cold.


  • Recipe provided by Scarlett of

Nutrition Information

Per serving: 303 kcal cal., 8 g fat (1 g sat. fat), 693 mg sodium, 16 g fiber, 13 g pro., 174 mg calcium, 6 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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