Artichokes and Peas I

Ingredients

 * 2 large artichokes
 * 1 lemon (juice only)
 * 2 tbsp virgin olive oil
 * large basil leaves, sliced in strips
 * 1 large onion, white or yellow, sliced ¼-inch thick
 * salt
 * 1 lbs fresh pod peas or 1 cup frozen peas
 * finely chopped parsley
 * freshly milled pepper
 * 1 tbsp sweet butter or extra virgin olive oil
 * lemon juice, to taste or champagne vinegar

Optional

 * dash of sweetener (to balance flavours)

Directions

 * 1) Slice the upper ⅔ of the leaves off the artichokes, then break off the remaining leaves, snapping them off at the base.
 * 2) Trim off the dark green stubs, going around the artichoke with a paring knife.
 * 3) Cut them in quarters, remove the fuzzy choke and slice each quarter into pieces ¼-to-½-inch thick.
 * 4) As you work, rub the cut surfaces with lemon and put them in a bowl with the lemon juice and water to cover.
 * 5) Gently warm the olive oil with half the basil.
 * 6) When it is fairly hot, but not sizzling, add the onions and the sliced artichokes.
 * 7) Salt lightly and give them a stir to coat them with the oil, then add ¾ cup water and cook over a medium-low flame.
 * 8) As the water cooks off, add more, in ½-cup increments until the artichokes are cooked, about 25 minutes.
 * 9) Add the peas and continue cooking until they are done.
 * 10) Let any liquids reduce until they are syrupy.
 * 11) Taste and season with salt.
 * 12) Add the rest of the basil, the parsley and the butter or olive oil.
 * 13) To brighten the flavors, stir in a little lemon juice or champagne vinegar to taste.