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Ingredients

• 3 tablespoons  extra-virgin olive oil
• 1   small red onion, minced
• 4   large artichoke bottoms, trimmed and halved, in lemon water
•   Kosher salt and freshly ground black pepper
• 10 ounces  frozen peas, partially thawed
• 1-1/2 ounces  very thinly sliced prosciutto di Parma (about 2 slices), cut into thin strips
• 2 teaspoons  finely chopped fresh mint

Description

Because Fresh, Tender Peas Don't Arrive In My Local Markets Until The Spring Artichoke Harvest Is Winding Down, I Usually Make This Dish With Frozen Peas. If You Use Fresh Peas, They'll Need More Cooking Time And More Water Than Called For Below.

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