Instructions: Trim artichoke tops and outer leaves, cut lengthwise into six wedges each. Soak artichoke wedges in 1 quart water and 1 tablespoon lemon juice for a half hour.

Warm 3 tablespoons oil in a soup pot over medium heat. Add onion, garlic and half the parsley. Saute for 2 to 3 minutes, until onion is translucent. Add potato and cook 10 minutes, stirring occasionally with a wooden spoon.

Drain artichokes and add to pot. Season with salt and cook for 5 minutes. Add the hot water, cover and simmer for 15 minutes. Add lettuce and peas and cook, covered, 15 minutes more.

Remove from heat and adjust seasonings. Garnish each serving with mint, black pepper and remaining parsley and olive oil.

This recipe yields 4 to 6 servings.

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