Baked Peas and Artichoke Hearts
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 you?
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 we have an old recipe to show you: 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-sized onion is enough for this casserole.
-
Seasonings: Some garlic powder, salt, and black pepper are 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 temperature, 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 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.
ENJOY!!
… Thanks for PINNING!
More Tasty Recipes for Artichokes and Peas:
EASY Roasted Artichoke Hearts with Lemon-Garlic Aioli.
Creamy Artichoke Soup!
- Peas and Mushrooms Recipe
Artichoke Heart Fritters
- Easy Artichoke Gratin
- Garlic Stuffed Artichokes
Yield: 6 servings
Baked Peas and Artichoke Hearts
Baked Peas and Artichoke Hearts is a simple casserole made with frozen peas and frozen artichoke hearts tossed with a few ingredients and baked until the vegetables are perfectly tender. Omit one ingredient and our vegan friends will love this one too!
Prep Time
5 minutes
Cook Time
40 minutes
Total Time
45 minutes
Ingredients
- 1 (12-ounce,) (or 340 grams) package frozen artichoke hearts
- 1 (16-ounce) (or 453 grams) package frozen baby peas
- 1/3 cup extra virgin olive oil
- 3 to 4 Tbsp. diced pancetta
- 1 medium onion - diced
- 1/4 tsp. garlic powder
- 1/4 tsp. kosher salt
- fresh cracked black pepper, to taste
- 1/3 cup freshly chopped Italian parsley
- 2 Tbsp. cold butter - chopped into pieces
- 1/2 cup water
- olive oil cooking spray
Instructions
- Preheat Oven to BAKE at 375 degrees F, (190 degrees C). Change the racks in the oven to the middle of the oven. And lightly spray your baking dish ( 9 x 13 ) with cooking spray.
- Open package of frozen artichoke hearts and a package of frozen peas and toss them into the prepared 9 x 13 casserole Pyrex baking dish.
- NEXT, toss in chopped onions, chopped parsley, diced or cubed pancetta, and scatter all the seasonings on top. Pour the olive oil over all the vegetables.
- Grab a spatula or two mixing spoons and mix everything together in the baking dish, until well combined.
- Finally, scatter pieces of butter across the top and transfer the baking dish to the oven, uncovered.
- Bake on the middle rack of the oven. Reserve the water for later; it will go in at the last 10 minutes while baking.
- Bake for 20 to 25 minutes. You will notice the pancetta and artichokes should start to turn golden brown. At that point, pull out the baking dish and turn the vegetables over, to bake evenly.
- Then place it back into the oven and bake for an additional 5 to 10 minutes.
- Next, open the oven door and carefully pour the water over the vegetables. Close the oven and continue to bake for another 5 minutes, or until the vegetables have absorbed most of the water, but not entirely. Do not over bake, otherwise, the vegetables will turn out dry.
- Remove, and give the vegetables a stir. Taste and adjust the seasonings if needed. Also, you may drizzle a little extra virgin olive oil over them before serving, about 1 tablespoon.
- Serve warm.
- Yields: 6 servings
| Nutrition Facts | |
|---|---|
| Serving size: 1 cup | |
| Servings: 6 | |
| Amount per serving | |
| Calories | 277 |
| % Daily Value* | |
| Total Fat 19.4g | 25% |
| Saturated Fat 5.4g | 27% |
| Cholesterol 21mg | 7% |
| Sodium 402mg | 17% |
| Total Carbohydrate 18.8g | 7% |
| Dietary Fiber 7.3g | 26% |
| Total Sugars 5.7g | |
| Protein 9.7g | |
| Vitamin D 3mcg | 13% |
| Calcium 51mg | 4% |
| Iron 2mg | 11% |
| Potassium 477mg | 10% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Hello friends! Are you cooking with us? If you make our baked peas and artichoke hearts recipe, we’d love to know how it turned out! Please let us know by leaving a review and a star rating below. Sharing your experience and insights will help all our readers, and it helps us too!
Or snap a photo and share it on Instagram and on Pinterest; be sure to tag us @2sistersrecipes.
Also, NEVER MISS our Recipes! Subscribe to 2 Sisters Recipes Weekly Newsletter and get all new posts, and reminders of some great older ones too!
Thanks for stopping by! 🙂
Anna and Liz
Related Posts:
Welcome! From Anna and Liz
We believe the kitchen is the center and the heart of the home. It is where we cook, eat, and unwind with family and friends, creating memorable traditions! Read more…
Sign Up For Our Email List
Something delicious for your inbox! Subscribe and join our email list and get all our recipes FREE!
This baked peas and artichoke hearts is a must try for a healthy meal. This would be a huge help. Thanks for sharing this great article.
You’re welcome. Thanks so much!
Oh, I love this. Nor for thanksgiving, cause my husband has to have creamed peas, which I make good. But this dish would be beautiful alongside a Beef Wellington… Thanks!
Thanks Mimi! And welcome to our blog, its so nice to meet you! And, yes! We feel the same way that this makes a wonderful side dish that would go with many not just roast, tenderloin and even beef wellington. Thanks for stopping by and leaving a sweet comment!
Agree that baby peas are wonderful! And I love peas with artichokes — such a flavorful combo. We all need more tasty, easy recipes like this. Thanks!
Thank you John! Good to see you and thanks for leaving a sweet comment! Have a great day!