Stuffed Artichokes With Green Peas

Peel back artichokes until you see a more tender (yellow) leaf. Cut off the stems for a flat bottom and cut about 1/3 of the tips to resemble a flower. Place artichokes in a bowl of cold water and lemon to prevent discoloring. Meanwhile, beat eggs and add 1/2 of the garlic, salt, pepper, 1/2 of the cheese, a small bunch of chopped parsley and the breadcrumbs. Mix well. Consistency should be be moist but not runny. Drain artichokes and slightly open leaves so that you can add filling inside to each. After filling, place artichokes in a deep pot and add approx. 2 inches of water, remaining garlic, and chopped parsley.

Drizzle artichokes with the olive oil and sprinkle remaining grated cheese.

Cover and let steam for approx. 20 minutes on low heat. Add one small bag of frozen baby peas around the cooking artichokes. Season peas with salt, pepper, and another drizzle of olive oil. Cook for approx 15 minutes.

You should have sufficient juice, if not, add more water during water. This dish can be served as is or over steamed rice.