I traveled to Marrakech and was invited to a dinner party in a private home in the medina. Our host served artichokes and peas, a typical Moroccan dish, simple and delicious—not to mention visually arresting. I was totally inspired and knew right away that I had to reproduce it for my Moroccan­-­themed party back home. I love the addition of chopped mint, a truly authentic touch. The great thing about peas is that they are equally good fresh or frozen—and the frozen ones are guaranteed to be 150­-­watt bright green, since they are picked, frozen, and packed at their peak of ­freshness.

Ingredients

• 1 cup fresh or frozen peas, ­thawed if frozen
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 6 medium to large artichokes
• 1 lemon, halved
• 3 tablespoons extra virgin olive ­oil
• 4 scallions (white and green parts), ­chopped
• 1 tablespoon peeled, chopped fresh ­ginger
• 1 garlic clove, finely ­chopped
• Coarse sea salt and freshly ground black pepper, to ­taste
• 1/4 cup plus 1 to 2 tablespoons coarsely chopped fresh mint

Instructions

1. Bring a medium pot of salted water to a boil. Blanch the peas in the water for 1 to 2 minutes, drain them in a colander, refresh in cold running water, drain, season with the salt and pepper, and set ­aside.

2. Bring a large pot of salted water to a boil. Meanwhile, peel the artichokes: Pull the tough outer leaves off by hand and cut the top 1/2 inch off the tips of the remaining leaves with a small paring knife, leaving the heart and choke. Rub the trimmed artichokes with a lemon half, then place them in the boiling water, cover the pot, and cook over medium heat for 20 to 25 minutes, or until tender (see Note). Remove the artichokes from the pot, drain, and allow to cool enough to handle before removing the choke with a spoon. Set ­aside.

3. Place the oil in a frying pan over medium heat. Add the scallions, ginger, and garlic, and sauté for 1 minute. Add the blanched peas, season with salt and pepper, and cook for an additional 1 to 2 minutes, until the peas are warm. Add 1/4 cup of the mint, mix well, and remove from ­heat.

4. Spoon the pea mixture into the artichoke hearts, arrange on a platter, garnish with the remaining chopped mint, and serve ­warm.

Note: To test artichokes for doneness, remove one from the pot and pierce its heart with a paring knife. If the knife slides in easily, it’s done. Alternatively, pull on a leaf and if it comes off easily, it’s done. The artichokes can be prepared in advance and reheated before being stuffed. Simply place them in an ovenproof glass dish in a 350 F oven until warm, about 10 minutes. If an artichoke won’t stand up on a flat surface, slice off a small portion of the bottom to flatten ­it.

Other Vegetable & Side Dish Recipes

Green and White Crudité Platter
Grilled Vegetables
Haricots Verts
Medley of Vegetables
Patatine
Potato, Green Bean, Onion Salad
Sautéed Green Beans
Spring Vegetable Medley
Stuffed Zucchini

Tip

Creating a Moroccan Mood