I’ve learned this recipe from my Tunisian grandmother. It goes well on Couscous or rice. This dish is full of flavor and protein (from the peas). You can safely freeze half of it and warm up later in the week. It is at its best with fresh Peas and fresh Artichoke hearts, but frozen will also work here.

WP_20140920_13_29_33_Pro

Ingredients:

1 package of Artichoke hearts – soaked in hot water, some salt and juice from half a lemon.

2 sweet onions

1 lbs of frozen peas or fresh peas (the best)

2 large tomatoes

1 bunch of parsley

1/4-1/2 cup of canola/safflower/sunflower oil

1 tsp fresh ground pepper

1 tsp salt

2 tsp paprika

Directions:

1. Finely chop the onions, soak in a sieve put in a large bowl of salty water.

You want to extract out some of the spiciness of the onions and make them slightly softer.

WP_20140920_11_48_39_Pro

2. Finely chop the bunch of parsley. strain the onions, add to a pot the strained onions, the parsly, the salt and the oil, mix well. turn on the stove to a medium heat.

WP_20140920_11_56_22_Pro

 

3. Fry for about 20 minutes, stir occasionally until the onions are slightly golden and very soft and sweet. It will take about 1/3 of the volume of the onions and parsley before cooking (as seen in previous photo)

WP_20140920_12_32_53_Pro

 

4. Quarter the tomatoes, Add the Paprika, ground pepper and the tomatoes and mix well. My grandma is pealing the tomatoes before adding them to the pot. I take out the skins later.

WP_20140920_12_34_06_Pro

5. Cook for about 15-20 minutes, stir occasionally until all the tomatoes skins are of the tomatoes and you get a rich sauce.

WP_20140920_12_49_04_Pro

6. Add the peas, mix well and cook for about 5-10 minutes.

WP_20140920_12_53_07_Pro

7. With a fork, take the tomato skins out.

WP_20140920_12_55_00_Pro

8. Strain the Artichoke hearts, add to the pot and cover with about  1″ of boiling water.

WP_20140920_13_00_12_Pro

9. cook for about 15 more minutes.

WP_20140920_13_27_59_Pro

It is now ready. Serve on Rice or Couscous.

Peas and Artichokes Stew - (Tunisian Recipe)
 
Prep time
Cook time
Total time
 
I've learned this recipe from my Tunisian grandmother. It goes well on Couscous or rice. This dish is full of flavor and protein (from the peas). You can safely freeze half of it and warm up later in the week. It is at its best with fresh Peas and fresh Artichoke hearts, but frozen will also work here.
Recipe type: Main
Cuisine: North African
Serves: 6 servings
Ingredients
  • 1 package of Artichoke hearts - soaked in hot water, some salt and juice from half a lemon.
  • 2 sweet onions
  • 1 lbs of frozen peas or fresh peas (the best)
  • 2 large tomatoes
  • 1 bunch of parsley
  • ¼-1/2 cup of canola/safflower/sunflower oil
  • 1 tsp fresh ground pepper
  • 1 tsp salt
  • 2 tsp paprika
Instructions
  1. Finely chop the onions, soak in a sieve put in a large bowl of salty water. You want to extract out some of the spiciness of the onions and make them slightly softer.
  2. Finely chop the bunch of parsley. strain the onions, add to a pot the strained onions, the parsley, the salt and the oil, mix well. turn on the stove to a medium heat.
  3. Fry for about 20 minutes, stir occasionally until the onions are slightly golden and very soft and sweet. It will take about ⅓ of the volume of the onions and parsley before cooking
  4. Quarter the tomatoes, Add the Paprika, ground pepper and the tomatoes and mix well. My grandma is pealing the tomatoes before adding them to the pot. I take out the skins later.
  5. Cook for about 15-20 minutes, stir occasionally until all the tomatoes skins are of the tomatoes and you get a rich sauce.
  6. Add the peas, mix well and cook for about 5-10 minutes.
  7. With a fork, take the tomato skins out.
  8. Strain the Artichoke hearts, add to the pot and cover with about 1" of boiling water.
  9. cook for about 15 more minutes.
  10. It is now ready. Serve on Rice or Couscous.