Artichokes with Potatoes and Peas, gluten-free
Artichokes with Potatoes and Peas are also known in Greece as ARAKAS ME AGINARES KAI PATATES. This traditional rustic dish is vegan, gluten-free, tasty, and the perfect hearty comfort meal. It comes together in 10 minutes and then just needs baking. Serve it as a main meal, as a side dish, or as part of your meal prep as a healthy lunch, but most importantly, serve it with bread to mop up that delicious sauce!
This tray-baked meal is such an easy way to get loads of vegetables, in a delicious way and easily. It’s the perfect dinner recipe and one of those huge rewards for very minimal effort dishes. It’s also a great meal prep idea when paired with grilled chicken or beef or with a bowl of simple steamed rice.
Watch How to Make It
There are 2 options as to what type of artichokes you can use for this recipe.
Traditionally I use frozen artichokes, straight from the freezer and into the tray. They are large and hearty and we prefer them.
Here are the ones we purchase from our local fruit market or IGA: Frozen Artichokes
If you only have access to canned artichokes, these are the ones I have used: Canned Artichokes
With the canned artichokes, always remove the external 2-3 leaves as they are woody and hard to chew.
As 500g of peas is used for this recipe, I always use frozen peas over fresh peas for the simple reason that I can't be bothered to peel so many pea pods. However, this is entirely a personal preference.
If you have no preference for fresh tomatoes over canned tomatoes, then the canned ones actually come out more delicious in the recipe. They give the meal a more hearty taste and a juicier sauce. Make sure you purchase diced tomatoes if you use the canned variety.
What to Serve with Recipe
Even though this recipe is a meal within itself, you can also serve it as a side dish.
Here are a few ideas:
Artichokes with Potatoesand Peas, gluten-free
Prep 10 minutes
Cook 1 hour
400g tomatoes, canned or fresh, diced
400g artichoke hearts (from a jar, can, or frozen)
500g frozen green peas
500g (3 medium sizes) potatoes, peeled and diced 3cm
4 spring green onions, sliced
2 celery sticks and leaves, sliced 1cm thick
1 cup fresh dill, finely chopped
1 tablespoon, dried Greek oregano
1 tablespoon tomato paste
2 teaspoons sea salt flakes
1 teaspoon pepper
1/3 cup extra virgin olive oil
1 cup water
Serving suggestions: Olives, feta, rice, grilled chicken, country-style bread.
1. Preheat the oven 180°C fan forced / 200°C conventional oven / 400°F.
2. Prepare all ingredients (If using canned artichokes, rinse and drain and if using frozen artichokes, do not defrost).
3. Add all the vegetables, dill, oregano, sea salt, and pepper to a baking tray. Dilute the tomato paste in the water and drizzle it, along with the olive oil, over the vegetables. Combine until all the vegetables are coated in the olive oil and seasoning.
4. Cover the tray with baking paper and bake for 40 minutes. Remove baking paper, stir gently and bake uncovered, for a further 20 minutes.
5. Serve hot or at room temperature.
Have you tried this recipe?
Share it with me at @createcookshare on
Recipe and Photography Margaret Pahos for @CreateCookShare