3/4 cup chicken broth
Juice of 1/2 lemon
1 tablespoon cornstarch
1 tablespoon vegetable oil
2 large green onions, thinly sliced
1/2 pound snow peas, trimmed
1 (14-ounce) can artichoke hearts, drained and halved
2 pounds fresh peas, shelled (about 2 cups) and blanched for 1 minute, or 1 (10-ounce) package frozen peas, thawed
Dillweed, to taste
Salt and freshly ground black pepper, to taste

In a small bowl, combine the broth, lemon juice and cornstarch; set aside. In a large skillet, heat the oil and stir-fry the green onions and snow peas over medium-high heat until crisp-tender. Add the artichoke hearts and peas, stirring until thoroughly heated. Pour broth mixture over vegetables and cook just until thickened. Add the dill, salt and pepper to taste. Serve immediately.

Makes 4 servings.

— Recipe adapted from "Creme de Colorado," by the Junior League of Denver.