Instructions: Cook black-eyed peas according to basic directions. Heat olive oil in large saucepan and brown garlic pieces. Add pepper, scallions, and artichoke hearts and saute for 4 or 5 minutes. Add olives, 2 to 2 1/2 cups reserved bean broth, and salt. Bring to a bowl, reduce heat and simmer 5 minutes.

Add black-eyed peas and parsley. Cook spaghetti to al dente, drain, and put into serving bowl. Spoon 1/2 of the sauce and 1/2 of the cheese over the spaghetti. Mix well. Spoon remaining sauce and cheese over spaghetti.

NOTES : A tossed salad with an oil and vinegar dressing may be served following this. Fresh fruit and cheese may be offered to complete this meal.

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