Sizzled Artichokes, New Potatoes & Peas
Introduction
You can serve these vegetables with almost anything, but they’re especially good with roast chicken.
Serves: 4
Ingredients
500g (about 1 lb) new potatoes, scrubbed
2 cups frozen baby peas
1 x 280g (about 10 oz) bottled artichokes in oil, drained
3 Tbsp butter
12 mint leaves, shredded
Method
1 Steam the potatoes until just tender, drain, cool, then remove the peel. Chop if large. Put the peas in a sieve and rinse off ice crystals. Cook the peas in a pan of gently boiling salted water for 5 minutes. Drain.
2 Sizzle the artichokes and potatoes in two tablespoons of butter for 7-10 minutes, or until golden. Add the peas. Season everything with salt and freshly ground pepper, then let the vegetables stew together for about 5 minutes over a low heat.
Stir through the mint and the last tablespoon of butter. Dish into a heated serving bowl and serve immediately.