This versatile vegetable dish could accompany roast chicken or pork, Cornish game hens, or a grilled filet mignon. Bon Appétit!

ARTICHOKES, PEAS & MUSHROOMS
Makes 8 servings
Degree of Difficulty: 1

1 cup frozen petite peas
2 Tablesp. butter
1 Tablesp. all-purpose flour
¾ cup milk
¼ teasp. salt
dash black pepper
½ cup diced fresh mushrooms
1 (26-oz.) jar Luna Rossa® Artichoke Crowns, well-drained
Dill weed, opt.

Cook peas in saucepan according to package directions; drain. Add butter and cook over low heat until melted. Stir in flour; add milk, salt, and pepper, and cook, stirring constantly, until thickened. Add mushrooms and stir gently.

Place artichokes in one layer in 8x8-inch baking pan; pour pea mixture evenly over artichokes. Sprinkle dill weed over all, if desired. Bake in 350°F 20 minutes or until heated through.