Araka Pea Stew Recipes

ANGINARES ME ARAKA (ARTICHOKE AND PEA STEW)

Anginares Me Araka (Artichoke and Pea Stew) image

Make and share this Anginares Me Araka (Artichoke and Pea Stew) recipe from Food.com.

Provided by evelynathens

Categories Stew

Time 40m

Yield 5-6 serving(s)

Number Of Ingredients 10

Ingredients

10 artichoke hearts, thawed (I go directly for the frozen)
1 lb baby peas
4 carrots, sliced thinly
2 large onions, chopped (approx 2 cups)
1 1/2 cups water
1 tablespoon tomato paste
1/2 cup olive oil
2 tablespoons minced dill
1 lemon, juice of
salt and pepper

Steps:

Place the oil, onions and carrots in a large saucepan and cook until the onion is translucent.
Add 1 1/2 cups of water and bring to the boil.
Cook for 10 minutes.
Add the artichokes, tomato paste, lemon juice and salt and pepper to taste.
Cover and cook for 10 minutes more.
Add the peas and dill, check seasoning.
Cover and cook a further 10 minutes. The stew should have quite a bit of sauce, but not be swimming in it. If there's too much liquid, uncover pan, turn up heat slightly and boil to evaporate liquid, about 5 minutes.
This is best served warm, nearly room-temperature.
Serve with feta and crusty bread to mop up the juices.

ARAKAS LATHEROS (GREEK PEAS WITH TOMATO AND DILL)

Arakas Latheros (Greek Peas with Tomato and Dill) image

Peas are normally considered a side dish, but in Greece it is common to eat a plate full of vegetables as a main course. This traditional way of cooking peas is so satisfying and healthy, it will most certainly become a favorite. Serve with crusty bread and feta for the ultimate meal!

Provided by Diana Moutsopoulos

Categories Side Dish Vegetables Tomatoes

Time 50m

Yield 4

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil
6 green onions, chopped
1 (16 ounce) package frozen peas
1 cup crushed tomatoes
1 potato, peeled and cut into wedges
½ cup chopped fresh dill
½ cup water
salt and ground black pepper to taste

Steps:

Heat olive oil in a saucepan over medium heat and cook onions until soft but not browned, about 5 minutes. Add peas, tomatoes, potato, dill, salt, and pepper. Add water if there is not enough liquid from the tomatoes.
Stir thoroughly and bring to a boil. Lower heat and cook, partially covered, until peas and potato are soft, about 30 minutes. Ensure that any remaining water from the tomatoes has evaporated before serving.

Nutrition Facts : Calories 245.1 calories, Carbohydrate 31 g, Fat 10.8 g, Fiber 7.7 g, Protein 8.5 g, SaturatedFat 1.5 g, Sodium 254.9 mg, Sugar 7 g

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