Stuffed Artichokes with Peas

Ingredients: 2 tablespoons vegetable oil, 1 medium onion or 150 g, chopped, 3 cloves garlic, crushed, 2 medium tomatoes or 300 g, peeled and cut into cubes, 1 sachet Maggi Bolognaise Mix, 2½ cups water or 625 ml, 2 tablespoons butter, 1 tin canned green peas or 450 g, drained, 1 teaspoon dried oregano. 1 teaspoon salt, ½ teaspoon ground black pepper, 2 tins artichoke hearts or 900 g, drained, 1 cup mozzarella cheese or 100 g, grated, Preparation: Heat oil in saucepan and fry half the quantity of onions and garlic for 2 minutes or until tender. Add tomato cubes and sauté for another 1 minute. Add Maggi Bolognaise Mix and water. Bring to boil and simmer on low heat for 10 minutes then put aside. Heat butter in another saucepan and sauté the remaining portion of onions for 2 minutes or until tender. Then add green peas and sauté on low heat for another 4 minutes. Season with dried oregano, salt and black pepper. Remove some of the inside leaves of the artichoke hearts and fill it with green peas stuffing and then sprinkle cheese on each piece individually. Pour sauce in a baking dish size 30cm x 24cm and arrange artichoke on top. Bake in a 180?C oven for 25 minutes or until cheese becomes golden in color.