Yellow Split Peas & Artichoke Hearts

Nov 8, 2025
2 min read

There are a so many variations of legume, beans, and grains out there! I encourage you to get curious and give different ones a try! I've developed this recipes to help you explore a new world of flavors while also getting a wealth of nutrients found specifically in artichokes and split peas!

This hearty yellow split pea and artichoke dish is the perfect blend of comfort and nutrition! Packed with fiber, plant-based protein, and antioxidants, it’s a flavorful way to add variety to your meals. The tender split peas soak up the herbs beautifully, while the artichokes add a subtle tang that makes every bite feel fresh and satisfying. Whether you enjoy it as a side or a main dish, it’s a delicious way to explore new flavors and nourish your body.

Health Benefits

Excellent Source of Plant Protein

Roughly 16 grams of protein per cup (cooked), which supports muscle repair and satiety—perfect for high-protein, plant-forward meals.

Rich in Fiber

Around 15–16 grams of fiber per cup, which aids digestion, helps regulate blood sugar, and promotes fullness.

Supports Heart Health

Naturally low in fat and sodium while high in soluble fiber, which can help lower LDL (“bad”) cholesterol.

Provides Steady Energy

Their complex carbohydrates digest slowly, leading to stable energy levels and fewer blood sugar spikes.

Nutrient Dense

Contain key micronutrients like iron, folate, magnesium, and potassium, all essential for red blood cell production and cardiovascular health. Artichokes also rank among the top anti-oxidant rich vegetables, helping protective your cells from chronic inflammation.

Yellow Split Peas & Artichoke Hearts

Prep Time: 5 minutes

Cook Time:30 minutes

Yields 4 servings

Ingredients

1 cup dry yellow split peas, rinsed

3 cups low-sodium vegetable broth

1 can (14 oz) artichoke heart quarters, drained and chopped

1 tbsp extra virgin olive oil

2 cloves garlic, minced

½ lemon, juiced

½ tsp dried oregano

½ tsp dried thyme (or 1 tsp fresh)

¼ tsp crushed red pepper flakes (optional)

2 tbsp fresh parsley, chopped

Salt and black pepper, to taste

Directions:

In a medium pot, combine yellow split peas with broth and bring to a gentle boil. Reduce the heat to a simmer and cook for 25–30 minutes, stirring occasionally, until the peas are tender but not mushy.
Meanwhile, heat olive oil in a skillet over medium heat. Sauté the garlic for 1–2 minutes until it becomes fragrant, being careful not to let it brown.
Add the chopped artichoke hearts, oregano, thyme, and red pepper flakes to the skillet. Continue to sauté for 3–4 minutes, allowing the flavors to meld together.
Once the split peas are cooked, drain any excess liquid if necessary, and mix them with the artichoke mixture. Stir in lemon juice, parsley, and season with salt and pepper to your liking.
Serve the dish warm as a protein-rich side, or let it cool and use it as a base for refreshing salads or grain bowls!