Artichoke Hearts, Green Peas And Mushrooms In A Lemon Sauce

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (12 ounce) package frozen artichoke hearts, defrosted (can also use canned artichoke hearts that are not marinated)
• 3 tablespoons fresh lemon juice
• 1 1/2 tablespoons olive oil
• 4 ounces brown button mushrooms, thinly sliced
• 1 cup fresh green peas (thawed if frozen) or 1 cup frozen green pea (thawed if frozen)
• 1/4 cup vegetable broth
• salt, to taste
• fresh ground black pepper

Recipe

• 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.