Artichoke Hearts in Lemon Sauce

3 T lemon juice (1 medium lemon)
4 - globe artichokes (about 8 oz. each)
1 1/2 T olive oil
4 oz. white button mushrooms, thinly sliced
1 C frozen green peas
1/4 C vegetable stock
0 - salt and pepper to taste

Fill a medium bowl with water and add 2 tablespoons of the lemon juice; set aside.

Pull off the dark green outer leaves of each artichoke until the pale green part, or heart, is revealed. With a sharp, serrated knife, cut about 1 inch off the top of each artichoke and trim the stem end down to the pale green heart. Spread the top leaves apart and pull out the inner core of yellow leaves. With a small spoon or your fingers, scrape out the hairy choke inside. Cut each artichoke into quarters and add to the lemon water to prevent browning. When ready to cook, drain the artichokes. Meanwhile, bring a medium stockpot filled with salted water to a boil over high heat.

Drop the artichokes into the boiling water and return to a boil. Reduce the heat to a brisk simmer and cook, uncovered, until the artichokes are tender, 12-15 minutes. Drain and set aside.

In a medium nonstick skillet with a lid, heat the oil over medium heat. Add the mushrooms and cook, stirring, until they begin to release their juices, about 2 minutes. Add the peas, broth, and remaining lemon juice; bring to a simmer over medium-high heat. Cover, reduce the heat, and simmer gently until the peas are just tender, 10-15 minutes for fresh peas, depending upon their age and freshness, 3-5 minutes for frozen. Uncover and add the reserved artichoke quarters. Cook over low heat, stirring gently, until all is heated through. Season with salt and pepper.

From Mediterranean Vegan Kitchen