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| Artichokes and Peas |
| Recipe contributed by Kathy Saltalamacchio |
| Ingredients |
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| Preparation |
| In an 8 ounce pot add olive oil. Cut the onion and garlic and place in the pot. Brown to a soft tan glaze. You do not want to burn the garlic. Drain the mushrooms and peas. Empty the cans into the pot, cover and cook for 5 minutes on a low flame. Cut the artichoke hearts into bite size pieces. Put them in the pot with their water. Cover and cook on low flame for 15 minutes. Stir occasionally. Remove from flame and keep the pot covered. Let it sit for 10 minutes. Put into a bowl and toss with a spoon to make sure everything is mixed well. Makes 4 servings. |
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