Serves 6-8 people

2 lbs. Baby Artichokes (or 25-30 hearts)
2 lb. Fresh Peas (shelled)
½ cup Fresh Parsley, chopped
5 cloves Garlic, minced
¼ cup Olive Oil
Kosher Salt, to taste

Prepare baby artichokes by properly peeling them. To do this, use your knife to break away the ‘leaves’ of the artichoke. You know where to break them, by where it is easiest for them to snap on their own, when pulled slightly. As you get closer to the center of the artichoke, and it is no longer easy to break the ‘leaves’ off, work your knife around the outside of the artichoke, peeling away the layers until you hit the tender center. Be sure to slice them open and check for fuzzy insides. You do not want to eat anything fuzzy on the inside, so be sure to cut those out.*

Pour ¼ cup olive oil in pan with 5 diced garlic cloves. Place pan on stove and cook on medium heat.

As the oil heats in the pan, cut the artichoke hearts into quarters, and remember if you see any fuzzy centers, cut them out. You’ll know the oil is ready when a test piece of garlic sizzles. ***

Place artichokes in the pan, and turn back on to high heat. Once the artichokes have cooked for a little bit, place about ½ lb. of peas into the pan and let simmer.

When using fresh parsley, cut long stem part off, and only use the leafy tops. Chop parsley.

Stir ingredients in the pan, and add about ½ cup water so that everything is able to steam. You don’t want to let the pan get so dry that the items start to be fried. Cover with lid, and let simmer/steam for about 5 minutes. Continue to check on it, making sure there is enough liquid, adding ½ cup water each time if necessary.

Add about 1 tablespoon of salt (or to taste) and continue to let simmer for another 5 minutes or so, again adding water if necessary. Total cook time should be about 15-20 minutes depending on desired tenderness. Make sure to pull out a pea and an artichoke to tase, making sure it tender enough, and has enough salt. Once they are at the desired tenderness, the dish is ready to be served!

*To make life easier, you can also purchase frozen artichoke hearts, which will be ready to go.
**Note, you can add as little or as much garlic as you’d like.
***Tip: turn the heat off on the pan for a few minutes so that the oil cools. This prevents oil splattering when you place your ingredients into hot oil. It’s a lot less cleanup in the kitchen later!

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