Method:

Prepare the ingredients: Begin by prepping the artichokes. Trim them by removing the tough outer leaves and slicing them thinly. If you're using fresh peas, blanch them in hot water for a few minutes. If frozen, just defrost them.

Sauté the onion and garlic: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until they become fragrant and golden, about 5 minutes.

Cook the artichokes: Add the sliced artichokes to the skillet, stirring occasionally. Cook them for 5-7 minutes until they start to soften and brown slightly.

Add the peas and broth: Stir in the peas and vegetable broth, letting the mixture simmer for about 5 minutes. Season with salt and pepper.

Cook the pasta: In a separate pot, bring water to a boil and cook the pasta until al dente. Drain, reserving a cup of pasta water.

Combine the pasta and sauce: Add the cooked pasta directly into the skillet with the artichokes and peas, mixing gently to combine. If the sauce is too dry, add a bit of the reserved pasta water to reach your desired consistency.

Serve and garnish: Serve immediately, garnished with fresh parsley and a sprinkle of Parmesan, if desired.

Variations:

Add protein: You can add grilled chicken or shrimp for extra protein.

Vegan version: Skip the Parmesan or use a vegan cheese alternative to keep the dish plant-based.

Spicy kick: Add a pinch of red pepper flakes for some heat.

Tips and Substitutions:

If you can't find fresh artichokes, canned or jarred artichokes will work well. Just be sure to drain and rinse them before adding to the pan.

For a richer flavor, you can sauté the artichokes in butter instead of olive oil.

You can substitute the peas with fava beans for a different texture and flavor.