Artichokes with Peas & Prosciutto

Ingredients

• Kosher salt and freshly ground black pepper
• 3 Tbs. extra-virgin olive oil
• 4 large artichoke bottoms, trimmed and halved, in lemon water
• 10 oz. frozen peas, partially thawed
• 1-½ oz. very thinly sliced prosciutto di Parma (about 2 slices), cut into thin strips
• 1 small red onion, minced
• 2 tsp. finely chopped fresh mint

Heat the oil in a 12-inch skillet over moderately low heat. Add the onion and cook until soft, about 10 minutes. Meanwhile, cut each artichoke half into thin wedges (about 6 per half). Return the wedges to the lemon water. When the onion is soft, drain the artichokes and add them to the skillet. ...

View full recipe at Fine Cooking