Sautéed Peas and Artichokes | RICARDO

Ingredients

• 1 jar (12 oz/340 ml) oil-packed artichoke hearts, drained and quartered
• 2 tbsp butter
• 4 cups (600 g) frozen peas, thawed
• 1 clove garlic, chopped
• 1 tbsp chopped oil-packed sun-dried tomatoes
• 1 tbsp chopped fresh mint
• Salt and pepper