The artichokes and mushroom give this dish added flavor and the lentils pack in lots of fiber.
Bring a small sauce pan of salted water to boil. Add sugar snap peas and turn off heat and set aside for 4 minutes until tender. Drain under cold water and pat dry with paper towel. Set aside.
In a medium pan, heat olive oil and cook onions for 3-5 minutes. Add sliced mushrooms and stir for 2-3 minutes. Add the sugar snap peas, artichoke hearts, and lentils to the pan. Stir-fry for 2 minutes.
Stir in the cream and salt and pepper and cook for 1 minute. Serve.