One-Pan Creamy Artichokes and Peas

I'm not a picky eater but tarragon turns my stomach. What is a good substitute for fresh tarragon? I've done some searching and the answers are all over the place. Thanks.

Adopted for one: Used 1 shallot. Sauteed briefly, added TJ frozen artichoke hearts & baby lima beans, homemade chicken stock & white wine, & dried french tarragon. Reduced & added leftover rotessori chicken breast, frozen baby peas & parmesan. Lemon zest & bit of juice. Dash pepper. Served with buttered oven toasted french bread slices. 15 min max! DELISH

For this recipe, just leave it out. Use more of the other herbs. For recipes in general, just leave it out. Use something you do like. Nobody needs more of that licorice-tasting nastiness in their lives.

Goat cheese or feta might be a savory substitute for ricotta - looking forward to making this one!

Thirty two notes so far from cooks for this recipe and only one of them seems to be from someone who made the recipe as written. I'll join in with Dennis Gray in saying we made it as written at our house too and like Dennis and his wife, my hubby and I loved it. Tarragon, leeks, artichokes, peas, ricotta fresh herbs and all. Crusty bread for dunking in pan sauce. PS - if you don't enjoy tarragon, just leave out the couple of fresh springs it calls for.

The substitution link in recipe says “Tarragon sub ingredients are: Chervil, parsley”…take that Tarragon hater!

I had a tough time with this one - is it a soup? Is it a sauce? Just seemed kinda like a soupy mess? I ended up serving over pasta because I honestly couldn’t imagine eating the kinda soupy mush on its own. Don’t get me wrong, it tasted pretty good! But end product was a head scratcher. Next time, I would (1) roast frozen artichokes and add to finished product, and (2) use maybe a 1/2 cup liquid.

Chervil - is a much more lighter touch to tarragon (which I love) but it is the anise taste you do not like - you could also add fennel and the fronds as a substitute. Failing those flavours use dill or parsley.

I must confess, I cannot cook very well. I have a question about unsalted butter. Why is it called for in so many recipes when as soon as you melt it, you add ingredients and salt? Would it make a difference if I just used regular salted butter from the beginning? Thank you in advance for any clarification! (no pun intended! LOL)

Hey leave out the tarragon if you want but don’t diss it; it’s delicious to some of us!!

Yummy and easy to make. I love the subtle flavour of fresh picked tarragon, but I only use tarragon in the summer when I can cut fresh sprigs. It is winter here, so I used fresh dill and parsley. When I opened the can of artichokes, most were discoloured so dumped them into the compost bin. Fortunately, I had a fresh fennel bulb in the fridge. I sliced the fennel and added to the slightly browned leeks. Sautéed the combo for a bit, then deglazed with Sambuca to complement the fennel. A keeper.

Subbed white beans for peas and made without tarragon since we couldn't find any. Used dill and mint for herbs. Easy, fast and delicious.

I would simply leave the tarragon out. Most good traditional pea risotto receipes do not contain any herbs. Leeks are more falvourful than onions, so the result should still be very tasty. I will cook it over the weekend without tarragon, as I don't particularly like the taste, and I find it tends to take over.

It is to serve 4 - 6 people. However I am sure you could cut back on the amount if you prefer.

I made this to try the suggested use of tarragon in this classic pairing of artichokes and peas. The result was a big 'no' from me and mine. Tarragon's distinctive bitterness, while a positive note in other dishes, overwhelmed this one. I can't even guess if we'd have liked it otherwise.