Artichoke Hearts Green Peas And Mushrooms In A Lemon Sauce

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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.

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Steps

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

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Set aside.

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In a medium non-stick , non-reactive skillet heat the olive oil over medium heat.

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Add the mushrooms and saute , stirring constantly just until they release their juices , about 2 minutes.

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The mushrooms should not be slimey !.

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Add the green peas , broth , and the remaining lemon juice.

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Bring mixture to a simmer over medium-high heat.

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Cover pan , reduce the heat and simmer gently until the green peas are just tender.

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Uncover pot and add the artichoke hearts including the lemon juice in which the hearts were marinating.

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With pan still uncovered , over low heat , stirring gently , cook until heated through.

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

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Ingredients

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frozen artichoke hearts, fresh lemon juice, olive oil, brown button mushrooms, green peas, vegetable broth, salt, fresh ground black pepper