Ligurian mother in law taught to me how to make this dish. It's kind of heavy on the parsley and the olive oil but I think that's what gives it its distinctive taste, despite the limited amount of ingredients. —Flirty Foodie
In a medium sized pan with lid, heat olive oil on medium-low heat. Add shallots. Cook for about 5 minutes until it starts to soften.
Turn up heat to medium-high. Add peas and artichokes. Stir well to coat in olive oil then cook for a minute or two. Next parsley, salt and pepper, plus 1/2 cup of water to pan and cover with lid. Cook for about 10 minutes (until most of liquid evaporates out leaving just a little bit of sauce). Serve and enjoy.