Explorând secretele Alexandriei antice
De la începuturile lui Alexandru cel Mare până la forma sa modernă, orașul a rămas un far de cunoaștere, varietate și frumusețe. Atractia sa eternă provine din...
Artichokes with peas (or fresh broad beans) is a time-honored spring staple along Croatia’s Adriatic coast. When artichokes reach their peak in April or May, coastal families combine them with young green peas (or the plump young bob beans of spring) in a simple stew. This dish showcases artichokes’ tender, nutty leaves paired with peas’ sweet freshness. The artichoke hearts are often stuffed or layered with a breadcrumb and garlic mixture, then braised slowly with peas in just enough water and olive oil. The result is a comforting, bright green ragout with hints of garlic, parsley, and lemon.
This recipe is typical of Dalmatia’s konobas (taverns) and home kitchens in springtime. Artichokes themselves are a beloved regional delicacy, and combining them with peas brings out the best of both ingredients. Cooking them together allows the flavors to mingle: the vegetables turn soft and tender, and the broth becomes slightly creamy from the breadcrumbs. It is a light, meatless main course or side that feels luxurious without heaviness. In many Dalmatian households, this dish marks the season’s change – think of it as a seaside spin on acquacotta. It requires little seasoning beyond garlic, parsley, olive oil, and a squeeze of lemon; each ingredient is allowed to shine.
To make it, whole small artichokes (trimming away tough outer leaves) are blanched to remove any astringency, then arranged upright in a pot on a bed of green peas. A savory stuffing of garlic, parsley, and coarse breadcrumbs is gently wedged between the leaves. Olive oil and water are added until the artichokes stand half-submerged. As the pot simmers slowly – sometimes covered with a lid – the artichokes soften completely and absorb the cooking juices. Near the end, peas (or broad beans) are added to cook just until tender. The finished dish is served with its cooking liquid, usually spooned over or around the artichokes.
The taste is subtly sweet and herbal. The artichoke petals, drizzled with olive oil, can be peeled away and eaten leaf by leaf (scraping the soft flesh with your teeth), or the leaves removed to reveal the tender heart. Each bite tastes of the sea breeze and spring hillsides. A final sprinkle of freshly chopped parsley and an extra drizzle of oil or squeeze of lemon brightens the plate. It’s often enjoyed with fresh bread to mop up any remaining juices.
4
porții25
minute40
minute195
kcalThis traditional Croatian braise pairs tender artichoke hearts with sweet peas in a light, aromatic cooking liquid built from extra-virgin olive oil, garlic, white wine, and fresh herbs. The vegetables simmer gently until the artichokes yield to a fork and the peas achieve a soft, almost creamy texture while retaining their bright color. A generous squeeze of fresh lemon juice added at the end sharpens the flavors and provides welcome acidity. The dish works beautifully as a meatless main course served over crusty bread or alongside polenta, or as an elegant vegetable side to grilled fish or roasted meats. Preparation involves careful cleaning of the artichokes—the most time-intensive step—followed by straightforward braising that requires little active intervention.
4 large globe artichokes (or 14 oz/400g frozen artichoke hearts, thawed)
Fresh artichokes provide superior texture and flavor; frozen hearts reduce preparation time significantly.
2 cups (300g) fresh or frozen peas
Fresh spring peas offer sweetness that frozen varieties cannot match, though frozen peas remain a reliable year-round option.
1 cup (150g) shelled fava beans, optional
Traditional "s bobom" versions include fava beans; their earthy, slightly bitter notes complement the artichokes.
1 lemon, halved (juice and zest)
Used both for acidulated water during prep and as finishing acid; choose unwaxed organic lemons when zesting.
⅓ cup (80ml) extra-virgin olive oil
Select a high-quality, cold-pressed oil—Croatian or Greek varieties work particularly well.
4 cloves garlic, thinly sliced
Slicing rather than mincing allows the garlic to melt into the braise without burning.
1 medium yellow onion, finely diced
Sweet onion varieties reduce sharpness if preferred.
½ cup (120ml) dry white wine
Graševina or other Croatian white wines are ideal; any crisp, unoaked white works.
1 cup (240ml) vegetable or chicken broth
Vegetable broth maintains the dish's meatless character for Lenten observance.
½ cup (120ml) water, as needed
¼ cup fresh flat-leaf parsley, chopped
Divided: half for cooking, half for finishing.
2 tablespoons fresh dill, chopped (optional)
Common in northern Dalmatian preparations; omit if unavailable.
1 tablespoon fresh mint, chopped (optional)
Adds brightness; particularly good with fava beans.
1 teaspoon fine sea salt, plus more to taste
½ linguriță de piper negru proaspăt măcinat
Pinch of sugar (optional)
Balances any bitterness from the artichokes.
Fill a large bowl with cold water and add the juice of half a lemon. This acidulated water prevents browning. Set aside.
Timing: 1 minute
Working with one artichoke at a time, snap off the tough outer leaves until you reach pale yellow-green inner leaves. Cut off the top third of the artichoke, removing the spiky tips.
Timing: 3–4 minutes per artichoke
Trim the stem to about 1 inch, then use a vegetable peeler to remove the fibrous outer layer of the stem and base. Quarter the artichoke lengthwise and use a small spoon to scrape out the fuzzy choke from each quarter. Drop prepared pieces into the lemon water immediately.
Timing: 2–3 minutes per artichoke
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent but not browned.
Timing: 4–5 minutes
Add the sliced garlic and cook until fragrant, stirring constantly to prevent scorching.
Timing: 30–45 seconds
Pour in the white wine and allow it to bubble vigorously, scraping up any flavorful bits from the bottom of the pot.
Timing: 1–2 minutes
Drain the artichoke pieces and add them to the pot in a single layer if possible. Season with salt, pepper, and half the chopped parsley.
Timing: 1 minute
Add the vegetable broth and enough water to come about halfway up the artichokes. Bring to a simmer, then reduce heat to medium-low.
Timing: 3–4 minutes
Cover the pot with a lid slightly ajar and braise gently, turning the artichokes once or twice, until they are nearly tender when pierced with a knife.
Timing: 20–25 minutes
Add the peas (and fava beans, if using), distributing them among the artichokes. Re-cover and continue cooking until the peas are tender and the artichokes are completely soft.
Timing: 8–10 minutes for fresh peas; 4–5 minutes for frozen
Remove the pot from heat. Stir in the remaining fresh parsley, dill, and mint (if using). Add the juice of the remaining lemon half; taste and adjust salt as needed.
Timing: 1 minute
Transfer to a shallow serving bowl, drizzle with additional extra-virgin olive oil, and garnish with lemon zest. Serve warm or at room temperature.
Timing: 1 minute
Echipament necesar
| Equipment | Purpose |
|---|---|
| Large Dutch oven or heavy-bottomed pot with lid | Braising |
| Large bowl | Acidulated water bath for artichokes |
| Sharp paring knife | Trimming artichoke stems and removing chokes |
| Vegetable peeler | Peeling fibrous stem exteriors |
| Small spoon or melon baller | Scooping out chokes |
| Wooden spoon | Stirring |
| Citrus juicer or reamer | Extracting lemon juice |
| Microplane or fine grater | Zesting lemon |
| Cutting board | General prep |
Per serving (based on 6 servings, prepared with vegetable broth)
| Nutrient | Cantitate |
|---|---|
| Calorii | 195 kcal |
| Carbohidrați | 18g |
| Proteină | 6g |
| Grăsimi totale | 12g |
| Grăsimi saturate | 1.7g |
| Monounsaturated Fat | 8.5g |
| Fibră | 7g |
| Zahăr | 5g |
| Sodiu | 420mg |
| Potassium | 485mg |
| Vitamin C | 28% DV |
| Folate | 32% DV |
| Iron | 12% DV |
Alergeni: None (naturally free from gluten, dairy, eggs, nuts, soy, and shellfish)
Nutrition data calculated using USDA FoodData Central values for raw artichokes, green peas, olive oil, and standard vegetable broth. Actual values may vary based on specific ingredients and portion sizes.
De la începuturile lui Alexandru cel Mare până la forma sa modernă, orașul a rămas un far de cunoaștere, varietate și frumusețe. Atractia sa eternă provine din...
De la spectacolul de samba de la Rio la eleganța mascată a Veneției, explorați 10 festivaluri unice care prezintă creativitatea umană, diversitatea culturală și spiritul universal de sărbătoare. Descoperi…
În timp ce multe dintre orașele magnifice ale Europei rămân eclipsate de omologii lor mai cunoscuți, este un magazin de comori de orașe fermecate. Din atractia artistica...
Construite cu precizie pentru a fi ultima linie de protecție pentru orașele istorice și locuitorii lor, zidurile masive de piatră sunt santinele tăcute dintr-o epocă apusă…
Lisabona este un oraș de pe coasta Portugaliei care combină cu măiestrie ideile moderne cu farmecul lumii vechi. Lisabona este un centru mondial pentru arta stradală, deși…
