- In a large skillet over medium-high heat, brown the artichokes in the butter.
- Add the peas, garlic and tomatoes. Continue cooking for about 5 minutes or until the peas are al dente. Add the mint. Season with salt and pepper.
You can also use 1 can (14 oz/398 ml) of artichoke hearts in this recipe. However, because they are often preserved in vinegar, rinse before using.