4 med.-sized artichokes
Boiling, salted water
Juice of 1 lemon
2 c. cooked peas
1 canned pimento, sliced

Cut off the tips of the artichokes and cut in half lengthwise; scoop out the choke with a spoon. Cook in boiling salted water with the lemon juice until tender, about 45 minutes.

Heat peas, drain. Arrange cooked artichoke halves on a platter, cavity side up. Spoon peas on top, filling the cavities and arrange a strip of pimento over the top of each.

Makes 8 servings.