Step 1

Cook rice according to package directions.

Step 2

While rice is cooking, heat a large heavy pot or skillet over medium high heat. Add 2 to 3 Tablespoons of water. When the water bubbles, add the onions. Stir with a wooden spoon until the onions are soft and translucent about 5 minutes. Add small amounts of water as needed to keep the onions from sticking to the pan.

Step 3

Add the garlic and continue stirring for 30 seconds. Turn off heat.

Step 4

Add the onions and garlic, olive oil, artichoke hearts, water, sage, lemon zest, kosher salt and pepper to a high speed blender. Blend until smooth.

Step 5

Heat one tablespoon olive oil in the pan that the onions and garlic were cooked in.

Step 6

Add mushrooms and sauté over medium heat until the mushrooms are soft.

Step 7

When the rice is done, add it to the pan with the mushrooms and stir gently with a wooden spoon to combine.

Step 8

Add the peas to the pan and gently fold into the rice mixture.

Step 9

Pour the artichoke sauce over the rice, mushrooms and peas and stir gently with the wooden spoon to combine.

Step 10

Season with additional kosher salt and pepper to taste.

Step 11

Serve immediately.