Broad Beans and Artichokes

Broad Beans and Artichokes


1 person made this

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

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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