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