Artichokes, Fresh Peas and Fava Beans
I start with hand-picked artichokes from the farmers’ market or source high-quality store-bought artichoke hearts packed in oil. The combination of fresh mint and parsley really makes this dish. For a main course, top with slices of grilled meats or fish, allowing the juices and flavors to mingle beautifully.
Ingredients
- ½ cup extra virgin olive oil
- 2 shallots, finely chopped
- 1 clove garlic, finely chopped
- 2 cups vegetable broth or water
- 1 tablespoon white vinegar
- Sea salt and freshly ground pepper
- 6 baby artichokes, peeled of outer leaves, cleaned and quartered, or jarred artichoke hearts in oil
- 1 cup fava beans (broad beans), podded (2 pounds, if in their pods)
- 1 cup fresh peas, shelled
FOR SERVING
- ½ cup mint leaves, coarsely chopped
- ½ cup flat-leaf parsley, coarsely chopped
- Zest and juice of 1 lemon, plus extra slices to serve
- Lemon-flavored olive oil
Instructions
- Heat 2 tablespoons oil in a large frying pan over medium-high heat. Add shallots and garlic and cook for 2 minutes. Add the vegetable broth, vinegar and a large pinch of salt; bring to a simmer.
- Add the artichokes, then cover partially with a lid and cook, stirring occasionally, for about 10 minutes, or until just tender. Remove artichokes to a bowl; set aside to cool. (If using jarred artichoke hearts, you can omit this step.)
- Next, add the fava beans to the simmering liquid and cook, uncovered, for 2 minutes. Add shelled peas and simmer for 2 minutes more until peas are tender and bright green. With slotted spoon, remove beans and peas and add to the bowl of artichokes. Season with salt and pepper and set aside to cool slightly.
To serve:
- Flood a serving plate with a big spoonful of the vegetables then drizzle generously with a good-quality lemon-infused olive oil. Add chopped herbs, lemon zest and a squeeze of fresh lemon juice and scatter with lemon slices.
