Puree of Peas in Artichoke Bottoms

• Two 24-ounces bags frozen large peas
• Large bouquet garni of fresh chervil, stems and leaves separated and finely chopped
• S

Mix the peas and chervil stems in a large pot, cover with water reaching 1 inch above the peas, add salt to taste, bring to a boil, and cook until the peas start to discolor, which is a sign that their starch has completely developed. Drain, then process the peas and chervil stems together in a food pr