Hull and wash the peas. Prepare artichokes; remove outer leaves until tender ones remain, cut off 1 inch from top and peel the base all around. Cut artichokes in half and with a teaspoon remove the choke from the centre. Drop immediately into a bowl with water, lemon juice and flour and leave for 15 minutes.
Heat the oil in a saucepan and saute onions until soft. Add tomato juice, 1 cup water, parsley, salt pepper, peas, artichokes (drained) and 1 teaspoon sugar. Cover and cook for 40 minutes or until peas and are tender and sauce is thick. Serve hot or cold.