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By Craig Claiborne
Preheat oven to hot (450°F.).
Arrange the artichoke bottoms in a buttered shallow baking dish. Spoon a heaping tablespoon of puréed peas into the center of each. Pour the butter over the purée.
Bake until artichokes are thoroughly heated and peas are slightly brown on top.
© 1966 Craig Claiborne estate. All rights reserved.