12 baby purple artichokes 3 tablespoons unsalted butter, divided 1 1/4 cups small peas, fresh is best, but frozen and defrosted works fine 2 cups thinly sliced romaine lettuce hearts 1/2 teaspoon salt 1/2 teaspoon sugar

Step 1 Trim the artichokes (peel off the tough outer leaves and trim the stems) and put them in a saute pan with 2 tablespoons of butter over medium heat.

Step 2 Add the peas and lettuce, the salt and sugar and 3 tablespoons water; cover and simmer gently over medium-low heat for 15 minutes, until artichokes are tender.

Step 3Add the remaining tablespoon of fresh butter and serve immediately.

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