Baked Peas and Artichoke Hearts is a simple casserole made with frozen peas and frozen artichoke hearts, and baked until the vegetables are perfectly tender. Omit one ingredient and Vegans will love this one too! A flavorful side dish that is budget friendly, super tasty and makes a healthy dish for family and friends to enjoy!
I prefer baking rather than standing over a hot stove sauteing. Don’t get me wrong, I still enjoy sauteing a lot of our favorite dishes. In fact, we have been making this recipe for peas and artichoke hearts for years on stove-top; and you can click the link for recipe: Artichoke Hearts Sauteed with Baby Peas.
But sometimes when I am in a hurry I need a dish that can be hands-free and throw everything together and put it into the oven.
This happens to be one of those dishes! … throw everything together in a baking dish and bake.
For this recipe, I decided to toss in some Italian bacon, known as pancetta, about 3 tablespoons. The pancetta gives these vegetables a wonderful smoky flavor, and my family always raves and loves pancetta.
And what about our Vegan Friends? …. my daughter keeps reminding me…
Just omit the pancetta in this recipe and toss in some capers for more flavor! It will lose that smoky flavor, but it’s not a deal breaker.
Ingredients Needed for Baked Peas and Artichoke Hearts recipe:
Frozen Artichoke Hearts: 12 ounce bag. If you can’t find the exact amount in ounces, no worries, a few ounces more or less won’t matter.
Frozen Baby Peas: We prefer baby peas, they are sweeter and cook up faster.
Olive Oil: I prefer extra virgin olive oil.
Pancetta: You may find pancetta already cubed in your deli section; it’s very time saving.
Onion: One medium size onion is enough for this casserole.
Seasonings: Some garlic powder, salt and black pepper is all you need as the seasonings.
Herbs: A good handful of fresh Italian parsley is added to build flavor.
Butter: Either salted or unsalted butter, or vegan butter will work. I used only 2 tablespoons, but you can add in more butter if you like.
Water: Need water to keep the vegetables juicy and moist.
Cook’s Tips for Baked Peas and Artichoke Hearts:
Keep in mind, all ovens vary in temperatures, and some ovens will take up to 15 to 20 minutes to preheat. With that said, I always peek in to see if the vegetables are turning golden before the actual time it says. Other than that, this is a one-pan dish that is quick and easy!
Water is essential to keeping these vegetables moist and juicy, otherwise they will turn out dry. When reheating the vegetables the next day, you may add a little water to bring back the moisture to them, but not too much.
I am a fan of fresh herbs and prefer them over the dried ones. However, if you don’t have fresh parsley on hand, you can use dried parsley, about 1 tablespoon.
When baking, the peas and artichokes should be tender to the bite when done. Always take the final taste before serving and adjust the salt and pepper to taste.
In addition, here is where you may drizzle a little extra virgin olive oil over them for extra moisture and flavor just before serving.
Also, try our EASY Roasted Artichoke Hearts with Lemon-Garlic Aioli and our favorite Creamy Artichoke Soup!
|Serving size: 1 cup|
|Amount per serving|
|% Daily Value*|
|Total Fat 19.4g||25%|
|Saturated Fat 5.4g||27%|
|Total Carbohydrate 18.8g||7%|
|Dietary Fiber 7.3g||26%|
|Total Sugars 5.7g|
|Vitamin D 3mcg||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|