cup olive oil
cup chopped onions
1 large clove garlic, minced
1 cup crushed tomatoes
2 teaspoons tomato paste
1 cup water
4 cans peas, drained (or 4 cups frozen peas)
1 can artichoke hearts, cut in quarters
1 tablespoon dill
1 tablespoon chopped parsley
1 teaspoon pepper
1 teaspoon salt
Saute onion in oil. Add garlic. Add tomatoes and water. Cook 10 minutes. Add peas. Cook 1 minute (or 5 minutes if using frozen peas). Add artichokes. At the end, add parsley and dill, salt and pepper.
Yield: 12 servings
Source: Mary Markham