Pasqualina Soup Della Za'giaquinta

Preparation:

Preparation: Brown a finely chopped onion in a saucepan with plenty of olive oil, add 1000 g of skinned and seeded tomatoes and cook for about 15 minutes. Shell the peas (but if you use the equivalent of frozen peas I don't get upset...) and pour them into the pan together with eight artichoke hearts cut into wedges. Continue cooking over low heat until the artichokes are tender. A few minutes before turning off the heat, add 4 shelled hard-boiled eggs and mix a little to flavor them. Serve the soup hot in four soup plates. Note: who was Za'Giaquinta? Nobody knows: probably a peasant girl with common sense and good taste who invented this delicious and nutritious dish with 'poor' ingredients; the name Za', as well as the similar Gna', was in Sicily a familiar and respectful way of calling women of the people, used above all in the countryside.