Braised Artichoke Hearts with Peas

• Nut free
• Vegetarian
• Gluten free
• Milk free

Preparation time :	15 minutes
Cooking time :	30 minutes
Total time :	45 minutes

Serves: 6

Ingredients

3 tbsp olive oil
1 onion, peeled and cut into thick wedges
1 carrot, peeled, halved lengthways and cut into 4cm lengths
2 stalks celery, trimmed and cut into 4cm lengths
2 cloves garlic, bashed to break the skins
150ml dry white wine
150ml vegetable stock
175g frozen petits pois
390g can Waitrose Artichoke Hearts, drained and rinsed
20g pack fresh flat-leaf parsley, chopped

Method

1. Heat 2 tbsp oil in a deep pan over a medium-high heat and add the onions, carrots and celery. Stir to coat with oil and cook for 3 minutes. Add the garlic and continue to cook over a medium heat for 2 minutes. Increase the heat, add the wine, and boil for 2 minutes. Add the stock, bring to the boil and season.
2. Take a large piece of greaseproof paper, crumple and dampen with cold water. Open out the paper and place directly over the vegetables. Reduce to an even simmer, cover the pan and braise for about 20 minutes until the vegetables are just tender.
3. Taste the broth and adjust seasoning if necessary. Add the peas and artichokes to the vegetables, stir well to mix and cook for a further 1-2 minutes. Remove from heat, cover and leave to cool. Serve warm or cold drizzled with remaining oil and chopped parsley.