Ingredients

2 tsp canola oil

3 cups frozen quartered artichoke hearts, thawed (about 12 oz)

1 1/2 tbsp butter

1/4 cup chopped shallots

1 cup frozen peas, thawed

1/4 tsp salt

1/8 tsp black pepper

2 tbsp fresh flat-leaf parsley leaves

1 tbsp fresh mint

6 lemon wedges

Directions

Heat large skillet over medium-high heat and add oil to the pan

Add artichokes - Cook for 4 minutes

Remove artichokes from the pan

Melt butter in the pan and add shallots - Cook for 3 minutes

Stir in artichokes, peas, salt, and pepper - Saute for 30 seconds

Remove from heat, add herbs, and serve with lemon wedges