artichoke and peas Italy Recipe

First, remove and clean the artichoke tips, stems, outer leaves and inner whiskers (here’s the best way).

Wash the washed artichokes, cut them into quarters, and soak them in water with a little lemon juice added to prevent them from turning black.

Finely chop the onion, fry in a pan with plenty of oil, add the drained artichokes to taste, and mix with the wine.

Once the wine has evaporated, simmer for a few more minutes before adding the peas.
Add the soup and bring to a boil, then reduce the heat and leave covered for about 20 minutes, stirring occasionally and adding a little boiling water if necessary.
At the end of cooking, season with salt and pepper, reduce the cooking liquid if necessary and add parsley.

Once the artichokes and peas are ready, serve hot or warm.