Mushy fresh peas with almonds and artichokes

Make this stunning side dish in spring to take advantage of delicious in-season artichokes and peas.

  • 35 mins cooking
  • Serves 4
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Mushy fresh peas with almonds and artichokes
  • 1/3 cup (45g) slivered almonds
  • 1 kilogram fresh peas in pod, shelled
  • 30 gram butter
  • 1 (200g) small leek, trimmed, finely chopped
  • 2 tablespoon fresh mint leaves, plus 1/4 cup extra
  • 1 tablespoon sour cream
  • 540 gram bottled artichoke hearts, drained
  • 2/3 cup (160ml) pouring cream
  • 1 tablespoon finely grated lemon rind
  • 2 teaspoon lemon juice
  • 60 gram soft goat's cheese, crumbled


Mushy fresh peas with almonds and artichokes
  • 1
    Stir nuts in a medium frying pan over low heat until toasted lightly. Cool.
  • 2
    Bring a medium saucepan of water to the boil over high heat. Add peas, return to the boil; drain immediately. Rinse under cold water until cooled.
  • 3
    Heat half the butter in a medium saucepan over medium heat; stir leek over heat until soft. Remove from heat and stir in peas. Add mint and sour cream; season to taste. Blend with a hand-held blender until just mushy. Cover to keep warm.
  • 4
    Heat remaining butter in a large frying pan over high heat; cook artichokes until browned lightly.
  • 5
    Heat cream, rind and juice in a medium saucepan over low heat until just warm. Add artichokes; stir to coat.
  • 6
    Divide pea mixture between four serving plates; top with artichokes. Sprinkle with nuts, cheese and extra mint.


Fresh peas can be replaced with 2½ cups (300g) frozen peas.

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