Artichoke and Pea Stew

posted on: Nov 17, 2025

By: Habeeb Salloum/Arab America Contributing Writer

Both the English name artichoke and the Italian carciofo are derived from the Arabic khurshuf. The Arabs introduced this vegetable into Sicily and the Iberian Peninsula and from these lands its cultivation spread to the rest of Europe. Hence, its name in most European languages is derived from Arabic.

Serves 6 to 8

4 tablespoons olive oil

1 large onion, finely chopped

4 cloves garlic, crushed

4 tablespoons finely chopped fresh coriander leaves (cilantro)

1 hot pepper, seeded and finely chopped

2 cans artichoke hearts with their water (14 oz. each), quartered 

4 cups fresh or frozen peas

4 tablespoons tomato paste dissolved in 2 cups water 

2 teaspoons salt

1 teaspoon oregano

1 teaspoon black pepper

1 teaspoon ground coriander seed

In a saucepan, heat the oil then sauté onion over medium heat for 8 minutes or until it begins to brown.  Add garlic, coriander leaves and hot pepper, then stir-fry for further 5 minutes. Add the remaining ingredients then bring to a boil. Cover and simmer over low heat for 30 minutes, then serve hot.

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