Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      small         artichokes
   1                    lemon -- juice of
   6      cups          chicken stock **
   6      tablespoons   butter -- unsalted
   4      pounds        garlic -- cloves, finely
                        -- chopped
     1/4  teaspoon      salt
                        pepper -- black, ground
   1      tablespoon    parsley -- chopped
     1/2  cup           peas -- fresh or frozen
                        cheese -- parmesan, grated
                        cheese -- pecorino, grated
                        -- (opt)

Preparation:

Trim off all of the tough outer leaves from the artichokes. Cut off the tops of the artichokes, trim and peel the bottoms, leaving a little of the stem. Quarter the artichokes. (If using larger artichokes, scrape away the fuzzy choke.) Toss with lemon juice. Heat the chicken stock to a simmer in a medium saucepan. In a skillet, heat the butter over medium-high heat. Add the artichokes, garlic, and salt and pepper to the skillet. Saute, tossing, for 5 minutes. Using a slotted spoon, transfer the cooked artichokes and garlic to the simmering stock. Add parsley and simmer, covered, for 15 minutes. Uncover, add peas and simmer for 5 minutes longer. Serve hot with grated Parmesan or pecorino cheese. Source: New York's Master Chefs, Bon Appetit Magazine Chef: Alfredo Viazzi, Cafe Domel Restaurant, New Yor