4 sm Artichokes,

      1 ea Lemon, juice of

      6 c  Chicken stock **

      6 tb Butter, unsalted

      4 lb Garlic, cloves, finely

           -- chopped
    1/4 ts Salt

           Pepper, black, ground
      1 tb Parsley, chopped

    1/2 c  Peas, fresh or frozen

           Cheese, Parmesan, grated
           Cheese, Pecorino, grated
           -- (opt)
       Trim off all of the tough outer leaves from the artichokes.  Cut
  off the tops of the artichokes, trim and peel the bottoms, leaving a
  little of the stem.  Quarter the artichokes.  (If using larger
  artichokes, scrape away the fuzzy choke.) Toss with lemon juice.
       Heat the chicken stock to a simmer in a medium saucepan.
       In a skillet, heat the butter over medium-high heat.  Add the
  artichokes, garlic, and salt and pepper to the skillet.  Saute,
  tossing, for 5 minutes.
       Using a slotted spoon, transfer the cooked artichokes and garlic
  to the simmering stock.  Add parsley and simmer, covered, for 15
  minutes.  Uncover, add peas and simmer for 5 minutes longer.  Serve
  hot with grated Parmesan or pecorino cheese.
       Source:  New York's Master Chefs, Bon Appetit Magazine
       :  Written by Richard Sax, Photographs by Nancy McFarland
       :  The Knapp Press, Los Angeles, 1985
       Chef:   Alfredo Viazzi, Cafe Domel Restaurant, New York