1. Heat oil in a large, nonstick skillet; saute mushrooms 5 minutes. Remove mushrooms from skillet; reserve.
2. Add onion and artichoke hearts to same skillet. Saute over high heat, stirring constantly. Add peas, garlic salt, pepper, instant chicken broth, parsley flakes and water; simmer 4 minutes.
3. Return mushrooms to the skillet with the peas and artichoke hearts and heat through.