Sweat the thinly sliced onion over a medium heat in 3 tablespoons of olive oil. Add the sliced artichokes (washed, with the outside petals and thorny parts removed, and after soaking for 20 minutes in water and lemon juice), stir and cook for 5 minutes; add the peas and the “pinch” of nutmeg as well.

Stir again, season with salt and pepper, then leave to cook over a low heat for around 30 minutes; if necessary, while cooking add some warm water or vegetable stock (half a glass). Before removing from the heat, add the mint, basil and vinegar mixed with the sugar and stir well for 3-4 minutes over a strong heat.