1 jar (12 oz/340 ml) oil-packed artichoke hearts, drained and quartered

2 tbsp butter

4 cups (600 g) frozen peas, thawed

1 clove garlic, chopped

1 tbsp chopped oil-packed sun-dried tomatoes

1 tbsp chopped fresh mint

Salt and pepper

In a large skillet over medium-high heat, brown the artichokes in the butter.

Add the peas, garlic and tomatoes. Continue cooking for about 5 minutes or until the peas are al dente. Add the mint. Season with salt and pepper.

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