1. Wash artichokes; trim stems close to base.
With a sharp knife, slice an inch off the top and snip off any spiny leaf tips.
2. Stand artichokes in a deep saucepan; add lemon, oregano, 1/2 teaspoon of the salt, and pepper.
Drizzle 1/2 teaspoonful of the oil into each artichoke; pour enough water into pan to make a 2-inch depth.
Heat to boiling; cover.
Cook 40 minutes, or until a leaf pulls away easily from the base; drain well.
3. While artichokes cook, cook peas with basil and remaining 1/2 teaspoon salt, following label directions; drain.
4 Start at center of each artichoke and, working carefully, spread leaves of each open and cut out the fuzzy choke at bottom.
Place artichokes on heated serving plates; spoon peas into hollowed-out centers; drizzle melted margarine over peas and artichokes.