Spring Sauté with New Potatoes, Peas, Leeks & Artichokes

Really, any excuse to eat artichokes is valid in my book, at any time of year. In the winter and early spring, this means making do with canned or marinated artichokes. I say "making do" because the alternative is fresh, but marinated artichokes aren’t necessary lesser than their fresh counterpart. Just different.

So while artichokes aren't ready to be harvested yet, the canned variety still feels perfect in this moment. Leeks, with a mellow onion flavor, get caramelized in the bottom of the pan until they're sweet. Young potatoes and peas add a light starchiness to this dish -- making it satisfying on soggy spring days (it has been raining here all week) or warm ones.

Hope you enjoy! 

Spring Sauté with New Potatoes, Peas, Leeks & Artichokes

Published May 24, 2018 by Caitlin Sherwood

Serves: 4   |    Total Time: 20 minutes

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Ingredients:

• 1 tablespoon butter or coconut oil
• 1 leek, roots and dark green pieces removed, and washed well
• 1 clove garlic, minced
• 1 cup diced young potatoes
• 1 cup fresh or frozen english peas
• 1 cup canned artichoke hearts, halved or quartered, drained
• Salt & ground black pepper to taste

Directions:

1. Heat butter/oil in a medium sized skillet over medium heat.
2. Slice leek into thin rounds, and add to pan. Sauté until leeks are softened.
3. Add minced garlic, diced potatoes, and peas to the pan, and cover. Cook, stirring every 3-4 minutes, until potatoes are softened through.
4. Add artichoke hearts and cook for 2 minutes more, until artichokes are warmed through. Season to taste with salt & pepper and serve hot.