Peas And Artichokes (Greece)

1. Bring a pot of salted water to a boil, then add peas, lemon juice, pinch of sugar & chopped dill.

2. Cover & cook about 10 minutes, or until peas are tender, then drain & keep warm.

3. Cut off root ends of green onions & trim green tops, leaving about 1 inch of green attached.

4. In a saucepan heat olive oil & cook onions to soften.

5. Cut artichoke hearts into halves or quarters & add to onions.

6. Add peas, salt & pepper & cook for 5 minutes, then serve immediately.

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Nutrient	Quantity
Total fats	32.7538 g
Protein	31.7063 g
Carbohydrates	101.0177 g
Energy	777.7667 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.434 g
Water	1204.645 g
Aspartic acid	2.0704 g
Calcium, Ca	813.8115 mg
Lutein + zeaxanthin	10369.3935 g
Fiber, total dietary	34.2001 g
Fatty acids, total saturated 22:0	0.0433 g
Carotene, beta	15939.8488 g
Niacin	7.2254 mg
Vitamin A, RAE	1342.3593 g
Arginine	1.3827 g
Riboflavin	0.8752 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total polyunsaturated 15:0	0.0085 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0897 g
Fatty acids, total saturated 20:1	0.084 g
Glutamic acid	4.0662 g
Sodium, Na	103.4931 mg
Fatty acids, total saturated 16:1 undifferentiated	0.354 g
Total lipid (fat)	32.7538 g
Manganese, Mn	3.1142 mg
Fructose	9.0315 g
Proline	0.5735 g
Fatty acids, total saturated 16:0	3.6183 g
Fatty acids, total saturated 8:0	0.0001 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1832 g
Sucrose	0.9668 g
Choline, total	176.4907 mg
Sugars, total	53.3405 g
Serine	1.1346 g
Fatty acids, total saturated 10:0	0.0512 g
Fatty acids, total saturated 18:0	0.6194 g
Vitamin B-6	1.8633 mg
Selenium, Se	10.1022 g
Ash	8.1468 g
Fatty acids, total saturated 18:1 undifferentiated	20.7466 g
Pantothenic acid	7.4022 mg
Phenylalanine	0.9055 g
Copper, Cu	0.9553 mg
Betaine	0.0398 mg
Thiamin	1.5458 mg
Methionine	0.1188 g
Iron, Fe	23.3905 mg
Carbohydrate, by difference	101.0177 g
Phosphorus, P	624.8092 mg
Folate, total	510.6482 g
Tocopherol, gamma	0.2335 mg
Lycopene	0.0288 g
Alanine	0.5271 g
Valine	2.6252 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0002 g
Fatty acids, total saturated 18:2 undifferentiated	3.6298 g
Glycine	0.6538 g
Carotene, alpha	399.2232 g
Glucose (dextrose)	6.9867 g
Fatty acids, total saturated 14:0	0.045 g
Zinc, Zn	3.9922 mg
Isoleucine	1.5623 g
Fatty acids, total saturated 12:0	0.0142 g
Fatty acids, total polyunsaturated	4.0598 g
Fatty acids, total saturated 14:1	0.0085 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	2.192 g
Tocotrienol, alpha	0.0012 mg
Vitamin A, IU	26909.8639 IU
Folate, DFE	510.6482 g
Tryptophan	0.245 g
Vitamin C, total ascorbic acid	606.5083 mg
Phytosterols	76.1702 mg
Fatty acids, total polyunsaturated 16:1 c	0.0085 g
Galactose	0.0002 g
Fatty acids, total polyunsaturated 18:1 c	0.0776 g
Fatty acids, total saturated 20:0	0.1203 g
Tyrosine	0.8988 g
Vitamin K (phylloquinone)	909.1238 g
Fatty acids, total saturated	4.5527 g
Histidine	0.1966 g
Fatty acids, total monounsaturated	21.2274 g
Threonine	0.9744 g
Folate, food	510.6482 g
Fatty acids, total polyunsaturated 17:0	0.0102 g
Fatty acids, total polyunsaturated 24:0	0.0085 g
Cryptoxanthin, beta	0.9192 g
Vitamin E (alpha-tocopherol)	8.3152 mg
Magnesium, Mg	320.2815 mg
Lysine	1.9699 g
Potassium, K	2656.6224 mg
Cystine	0.2905 g
Fluoride, F	0.0492 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 pinch	1.1471	0.2869	0
Lemon	1	1.2808	0.4116	0.0132
Salt	1 pinch	0	0	0
Olive oil	2 tablespoons	238.68	0	27
Pepper	1 pinch	0.3608	0.0919	0.0047
Green Onion	6	115.02	24.4524	2.0022
dill	2 tablespoons	40.26	7.2824	1.9193
artichoke heart	1 can	0	0	0
pea	2 lbs	381.018	68.4925	1.8144