This recipe is from Food Network Magazine. Of course, this is my cleaned up version. Kegan and I loved it. Jeff doesn’t like peas, but he ate a few bites without complaint.
Artichoke and Pea Gratin
1 tablespoon olive oil spread
1 tablespoon whole wheat pastry flour
1 1/4 cups lowfat milk
9 ounce package thawed frozen artichoke hearts
1 cup thawed frozen green peas
1/2 teaspoon sea salt
1/2 teaspoon lemon zest
Whisk butter and flour in an ovenproof skillet over medium-high heat, 1 minute. Add low-fat milk; whisk until boiling. Stir in artichoke hearts, peas and salt and lemon zest; bring to a simmer. Top with grated parmesan and broil until golden.