Artichoke and Pea Stew Recipe

Ingredients

Serve 4

• 8 medium artichokes

• juice of 1 lemon

• 1 onion, finely chopped

• 2 tbsp extra-virgin olive oil

• salt and freshly ground black pepper to taste

• 3 cups/375 g fresh hulled/shelled or frozen peas

• water (optional)

Method:

1. Clean the artichokes by trimming the tops and stalk. Remove all the tough outer leaves so that only the pale, inner part remains.

2. Cut each artichoke in half and place in a large bowl of cold water with the lemon juice (this will stop them from discoloring).

3. Sauté the onion in the oil in a large frying pan over medium heat until golden.

4. Drain the artichokes and add them to the pan. Cook for 10 minutes. Season with salt and pepper and add the peas.

5. Cook over medium heat for about 15-20 minutes, or until the peas and artichokes are tender, adding water if the mixture begins to stick to the pan.

6. Serve hot or at room temperature.