Clean and boil artichokes in salted water until tender. Boil shelled sugar peas in water, drain, and add butter to the peas. Serve with the artichokes, pouring butter fried with rusk crumbs over them. These artichokes may be stuffed with finely chopped fresh mushrooms, cooked in sour cream. Pour the mushrooms into the central cavity of each artichoke, interspersing some between the leaves.