Instructions: Hull and wash peas. Prepare artichokes; remove outer leaves until tender ones remain, cut off 1 inch from top and peel the base all around. Cut artichokes in half. With a teaspoon remove the choke from the centre. Drop immediately into a bowl with water, lemon juice, and flour. Leave for 15 minutes. Heat the oil in a saucepan and saute onions until soft. Add tomato juice, 1 cup water, parsley, salt pepper, peas, artichokes (drained), and 1 teaspoon sugar. Cover and cook for 40 minutes or until peas and are tender and sauce is thick. Serve hot or cold.

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