Broad Beans and Artichokes

    40 minutes

    This is a spring casserole you will find everywhere in Italy in the season. It's a great side to chicken or fish.

    1 person made this

    Serves: 4 

    • 4 tablespoons extra virgin olive oil
    • 1 red onion, thinly sliced
    • 1 clove garlic, sliced
    • 1 kg broad beans, podded
    • 4 artichokes, peeled, cored and cut into quarters
    • 500g shelled peas
    • 3 slices prosciutto, finely chopped
    • juice of half a lemon
    • salt
    • 1/3 cup mint leaves

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. In a heavy saucepan, heat a little oil and the onion and garlic. Cook gently until soft and golden.
    2. Add the broad beans, artichokes, peas and pancetta, stir for a few minutes then add the lemon juice and a splash of water.
    3. Season with salt, cover with a lid and cook over gentle heat, adding a little more water if necessary, until soft. Cooking time really depends on the size of the beans, but they are done when you can pierce them easily with a knife.
    4. Take off the heat and allow to rest for a few minutes, then drizzle with olive oil and stir through the mint leaves.

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