Categories: Vegetables 
      Yield: 4 servings 
  
      2 lg Artichokes 
      1    Lemon (juice only) 
      2 tb Virgin olive oil 
        lg Basil leaves; 
           - sliced in strips 
      1 lg Onion, white or yellow 
           - sliced 1/4-in thick 
           Salt 
      1 lb Fresh pod peas; -=OR=- 
      1 c  Frozen peas 
           Finely chopped parsley 
           Freshly milled pepper 
      1 tb Sweet butter 
           -=OR=-Extra-Virgin Olive Oil 
           Lemon juice; to taste 
           -=OR=- Champagne Vinegar 
  
  SLICE THE UPPER 2/3 of the leaves off the artichokes, then break off the 
  remaining leaves, snapping them off at the base. Trim off the dark green 
  stubs, going around the artichoke with a paring knife. Cut them in 
  quarters, remove the fuzzy choke and slice each quarter into pieces 
  1/4-to-1/2-inch thick. As you work, rub the cut surfaces with lemon and put 
  them in a bowl with the lemon juice and water to cover. Gently warm the 
  olive oil with half the basil. When it is fairly hot, but not sizzling, add 
  the onions and the sliced artichokes. Salt lightly and give them a stir to 
  coat them with the oil, then add 3/4 cup water and cook over a medium-low 
  flame. As the water cooks off, add more, in 1/2-cup increments until the 
  artichokes are cooked, about 25 minutes. Add the peas and continue cooking 
  until they are done. Let any liquids reduce until they are syrupy. Taste 
  and season with salt. Add the rest of the basil, the parsley and the butter 
  or olive oil. To brighten the flavors, stir in a little lemon juice or 
  champagne vinegar to taste.