Another winner from The Mediterranean Vegan Kitchen. I have to tell you that I shamelessly cheat with this recipe and use frozen artichoke hearts from Trader Joe's-saves a significant amount of time. Use fresh artichokes if you wish.
Place the artichoke hearts in a non-reactive bowl, pour 2 tablespoons of the fresh lemon juice over them and stir carefully. Set aside.
In a medium non-stick, non-reactive skillet heat the olive oil over medium heat. Add the mushrooms and saute, stirring constantly just until they release their juices, about 2 minutes. The mushrooms should not be slimey!
Add the green peas, broth, and the remaining lemon juice. Bring mixture to a simmer over medium-high heat. Cover pan, reduce the heat and simmer gently until the green peas are just tender (10-15 minutes for fresh peas and 3-5 minutes for frozen peas.).
Uncover pot and add the artichoke hearts including the lemon juice in which the hearts were marinating. With pan still uncovered, over low heat, stirring gently, cook until heated through.
Serve with pasta and a loaf of artisan bread to soak up the delicious sauce.