Scottish Cancer Prevention Network

Garden Peas & Artichoke Stew in a Carrot & Dill Sauce


Dec 19
Serves 4 50 Minutes

A lovely vegetarian dish that is packed with antioxidants and flavour.


  • 1 big onion, chopped finely
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 small bag of frozen garden peas (500g)
  • 2 big potatoes, chopped in 6 pieces each, no skin
  • 4 carrots, peeled and chopped in rounds
  • 1 small bunch of fresh dill, finely chopped
  • 500ml vegetable stock
  • Pepper
  • 1 tin of globe artichoke hearts
  • Juice from 1/2 lemon


  1. In a deep pot, heat the olive oil and add the onion. Stir for 2-3 min until the onion has softened.
  2. Add the frozen peas (yes as they are from the freezer!), potatoes, carrots and dill and stir well for another 3 min.
  3. Add the vegetable stock and enough boiled water to cover your veggies.
  4. Season to taste and leave to shimmer for approximately 40 min or until the potatoes are cooked.
  5. Drain the artichoke hearts and add them to the pot towards the last 10 min of your cooking.
  6. Just before serving squeeze half a lemon and add the juice in the pot.
  7. Stir well and serve using a strainer spoon
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