Start the skillet: Set a large deep skillet or sauté pan with a lid over medium heat.

Brown the sausage: Add 1 tablespoon of the olive oil to the skillet and let it heat for a few seconds.

Add the chicken sausage to the skillet in a single layer. Cook for 4 to 5 minutes, turning once, until the slices are lightly browned on both sides.

Transfer the sausage from the skillet to a plate and keep the skillet on the heat.

Cook the base: Add the remaining 1 tablespoon olive oil to the skillet. Add the chopped onion and 1/2 teaspoon of the salt, and cook for 3 to 4 minutes, stirring often, until the onion softens and looks glossy.

Add the sliced garlic to the skillet and cook for 30 seconds, stirring, until it smells fragrant.

Simmer the bulgur: Add the bulgur to the skillet and stir for 1 minute so the grains are coated with the oil and onion mixture.

Pour the chicken broth into the skillet and scrape the bottom with a wooden spoon to loosen any browned bits.

Raise the heat to medium-high and bring the liquid to a boil.

Once the broth is boiling, stir the bulgur once, lower the heat to low, and cover the skillet with the lid.

Cook the bulgur for 8 minutes without lifting the lid.

Finish the skillet: Uncover the skillet. Add the artichoke hearts and frozen peas to the bulgur, spreading them across the top.