Artichoke Hearts with Mushroom and Peas in a Lemon Sauce

Artichokes have always struck me as kind of mysterious. I 'd never eaten or cooked one and had no idea how to attack a whole artichoke. Even reading the recipe freaked me out a little: "Now, from the top, and in a circular motion, cut out the hairy choke". Hairy choke? That sounds terrifying. Fortunately Niki kept a cool head and all went smoothly. Yum.
We used fresh whole artichokes but this version of the recipe uses frozen artichoke hearts to save time.