2 (9 oz.) pkg. frozen artichoke hearts
4 tbsp. butter
2 (10 oz.) pkg. frozen peas
1 c. water
2 tbsp. butter
4 tsp. chopped parsley
1/4 tsp. thyme
2 bay leaves
Few celery leaves
1/4 tsp. sugar
2 tsp. salt
1 tsp. pepper

Thaw artichoke hearts; cut in half lengthwise and dry with towel. Saute hearts slowly until lightly brown in 4 tablespoons butter. Add remaining ingredients. Just before serving, cover pan and simmer over low heat for 20 minutes. Serves 12.