Fresh broad beans, artichokes and peas

Fresh broad beans, artichokes and peas

By
From
Arabesque
Photographer
William Meppem

Use your own home-pickled artichokes, or good quality shop-bought artichokes in oil. This is a vibrant summery vegetable braise. Flood the plate with a big spoonful of the vegetables and then top with slices of grilled, barbecued or roasted meat, so the juices and flavours all mingle.

Ingredients

Quantity Ingredient
100g fresh peas, shelled
150g fresh broad beans, shelled
150g shallots
Artichokes cooked à la niçoise
or good quality purchased artichokes, preserved in oil
100g bacon rashers
1 teaspoon honey
1 teaspoon butter
60ml extra-virgin olive oil
1 small garlic clove, finely chopped
1/2 cup whole mint leaves
1/2 teaspoon sherry vinegar

Method

  1. Blanch the peas in boiling water for 2 minutes, then drain them and refresh them in cold water. Blanch the broad beans for 2 minutes, then drain and refresh under cold water. When cool, peel off the skins. Peel the shallots and place them in a pan of cold, lightly salted water. Bring to the boil, then lower the heat and simmer until the shallots are just tender, which will take around 6 minutes. Cut the artichoke hearts in quarters.
  2. Cut bacon rashers into neat batons and fry until they are golden. Add the teaspoon of honey, cook a further minute, then remove the bacon pieces from the heat and strain them through a sieve or colander.
  3. In a clean pan melt the butter and oil together and lightly sauté the garlic. Add the whole shallots and mix well in the oil mixture. Add the broad beans and heat for a further minute or so, moving gently around in oil. Finally, add the peas, artichokes and mint leaves, and a splash of sherry vinegar.
  4. Season with salt and pepper and serve.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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