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Artichoke Hearts, Green Peas and Mushrooms in a Lemon Sauce

Another winner from The Mediterranean Vegan Kitchen. I have to tell you that I shamelessly cheat with this recipe and use frozen artichoke hearts from Trader Joe's-saves a significant amount of time. Use fresh artichokes if you wish.

5.0 · 4 reviewsRecipe card by COOKGIRlEditorial by recipesvibrant · Updated October 13, 2026
Vegan< 30 MinsEasy
Artichoke Hearts, Green Peas and Mushrooms in a Lemon Sauce

Total time

20 min

Servings

4

Calories

115.1

Category

European

Bright, zesty, and incredibly satisfying, this Artichoke Hearts, Green Peas, and Mushrooms in a Lemon Sauce is the perfect quick vegan weeknight dinner. Combining earthy mushrooms with tender artichokes and sweet peas, this 20-minute European-inspired dish is elevated by a vibrant, silky lemon sauce that brings every ingredient to life.

Ingredients

Makes 4 servings

  • 1 frozen artichoke hearts
  • 3 fresh lemon juice
  • 1 1/2 olive oil
  • 4 brown button mushrooms
  • 1 green peas
  • 1/4 frozen green pea
  • vegetable broth
  • salt
  • fresh ground black pepper

Method

  1. Place the artichoke hearts in a non-reactive bowl, pour 2 tablespoons of the fresh lemon juice over them and stir carefully. Set aside.

  2. In a medium non-stick, non-reactive skillet heat the olive oil over medium heat. Add the mushrooms and saute, stirring constantly just until they release their juices, about 2 minutes. The mushrooms should not be slimey!

  3. Add the green peas, broth, and the remaining lemon juice. Bring mixture to a simmer over medium-high heat. Cover pan, reduce the heat and simmer gently until the green peas are just tender (10-15 minutes for fresh peas and 3-5 minutes for frozen peas.).

  4. Uncover pot and add the artichoke hearts including the lemon juice in which the hearts were marinating. With pan still uncovered, over low heat, stirring gently, cook until heated through.

  5. Serve with pasta and a loaf of artisan bread to soak up the delicious sauce.

Cook's notes

  • Use fresh artichoke hearts if available, but canned or jarred hearts (in water) are a fantastic, time-saving alternative.
  • Sear the mushrooms on high heat without crowding the pan to ensure they turn golden-brown instead of steaming.
  • Emulsify your lemon sauce by adding a splash of pasta water or vegetable broth to create a restaurant-quality glossy finish.
  • Garnish with freshly chopped parsley or dill to enhance the Mediterranean flavor profile.

Easy swaps

  • Swap green peas for edamame or fava beans for added texture and protein.
  • If you don't have fresh lemon juice, a tablespoon of dry white wine deglazed in the pan adds a sophisticated depth of flavor.
  • Replace cremini mushrooms with oyster or shiitake mushrooms for a meatier bite.
  • Add red pepper flakes if you prefer a subtle spicy kick.

Frequently asked

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as written. Just ensure your vegetable broth is certified gluten-free.

Can I serve this over pasta?

Absolutely! This dish is delicious served over linguine, pappardelle, or even quinoa for a heartier meal.

How do I prevent the lemon sauce from becoming too acidic?

Balance the acidity by adding a teaspoon of maple syrup or agave nectar, which helps round out the tartness of the lemon.

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