Penne pasta with artichokes, black olives and green peas

Ingredients:

• 450 g of boiled penne pasta
• 12 small artichokes
• 4 tablespoons olive oil, divided
• 2 cloves garlic, crushed
• 1 shallot, chopped
• Half a lemon, thinly sliced
• 2 bay leaves
• 0.5 tsp red pepper flakes
• 2 tbsp. vegetable broth
• 0.5 cups black olives, pitted
• 1/4 cup fresh basil, thinly sliced
• 2 tomatoes, diced
• 2 tablespoons butter
• 0.5 cup sweet peas
• 1/4 tbsp. grated parmesan

Preparation:

1. Rinse the artichokes in cold water. Bend back the green petals and break them off down to the light green and yellow petals. Trim off the top cone of the petals and the green part of the base. Cut the artichokes in half lengthwise; if the hairy core is visible, remove it. Place the artichokes in acidulated water.
2. Pour 2 tablespoons of olive oil into a saucepan and place over medium heat. Pat the artichokes dry, then add them to the pan. Add the garlic, shallots, lemon slices, bay leaf, and red pepper flakes. Pour in the broth, cover, and simmer for 8 minutes, until the artichokes are tender.
3. Remove the lid and add the olives, basil, tomatoes, and butter, stirring to combine. Add the peas and remaining olive oil, season with salt and pepper again. Cook the pasta until al dente and serve with the artichoke sauce. Sprinkle with grated cheese before serving.