Lady Peas with Artichoke Hearts

Ingredients

• 12 medium artichokes 
• 0.3 teaspoon pepper black
• 2 cups less-sodium chicken broth fat-free
• 4 cups less-sodium chicken broth fat-free
• 1 tablespoon parsley fresh finely chopped
• 2  garlic cloves minced
• 3 tablespoons juice of lemon fresh
• 6 tablespoons juice of lemon fresh divided
• 2 teaspoons olive oil 
• 4.5 cups lady peas fresh
• 0.3 teaspoon salt 
• 0.8 teaspoon salt 
• 1 cup shallots sliced
• 2 cups water 
• 4 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• sieve

Directions

1. To prepare artichokes, combine 2 cups water and 3 tablespoons lemon juice in a bowl.
2. Cut off stem of each artichoke to within 1 inch of base; peel stem.
3. Remove bottom leaves and tough outer leaves of each artichoke, leaving tender heart and bottom.
4. Remove fuzzy thistle from bottom with a spoon.
5. Cut each artichoke into quarters lengthwise.
6. Place artichoke quarters in lemon water, and drain.
7. Combine 4 cups broth, 1/4 teaspoon salt, and 3 tablespoons lemon juice in a medium saucepan; bring to a boil.
8. Add artichoke quarters; cook 20 minutes or until tender.
9. Drain through a fine sieve over a bowl, reserving artichokes and 1/2 cup cooking liquid. Cover and set aside.
10. To prepare peas, combine 4 cups water, 2 cups broth, and peas in a medium saucepan; bring to a boil over medium-high heat. Reduce heat; simmer, partially covered, 30 minutes or until peas are tender.
11. Drain.
12. Heat oil in a nonstick skillet over medium-high heat.
13. Add shallots; saut 3 minutes.
14. Add garlic; saut 1 minute.
15. Add 1/2 cup reserved cooking liquid, artichokes, peas, 3/4 teaspoon salt, and pepper. Bring to a boil, and cook 1 minute. Stir in 3 tablespoons lemon juice and parsley.