Artichokes with broad beans and lemon

Artichokes with broad beans and lemon

Angináres may koukía kai lemóni

By
From
Lyndey and Blair's Taste of Greece
Serves
6
Photographer
Chris Chen

Vegetables are plentiful on the Greek table and are generally prepared using tomato or lemon, depending on the season. Lemon works especially well with artichokes.

Ingredients

Quantity Ingredient
2 lemons, juiced
6 large fresh globe artichokes
1/4 cup extra-virgin olive oil
1 onion, chopped
3 garlic cloves, chopped
1 small leek, trimmed, cut into quarters and then into 3 cm long pieces
2 bay leaves
750g fresh broad beans, podded and peeled
1 cup water
extra-virgin olive oil, to serve

Method

  1. Fill a large bowl with cold water and one-third of the lemon juice. Work with one artichoke at a time and then place it in the water so it doesn’t discolour. Prepare each artichoke by breaking off the tough outer leaves. Use a small sharp knife to peel the stem then trim to 3 cm long. Cut 2 cm from the top of the artichoke. Cut the artichoke in half lengthwise and use a teaspoon to scoop out the furry choke from the centre. Place the artichoke halves in the water bowl. Repeat with the remaining artichokes.
  2. Preheat the oven to 180°C (160°C fan-forced). Heat the oil in a large flameproof casserole dish (one with a lid) over a medium heat. Add the onion and cook, stirring, for 1 minute to soften but not brown. Add the garlic and leek and stir for a further 2 minutes.
  3. Drain the artichoke halves and place in the casserole dish with the remaining lemon juice and the bay leaves. Add enough water to cover the ingredients by about 3 cm. Cover the dish with the lid and cook in the oven for 25 minutes, or until the artichokes are tender. Remove the lid for the last 5 minutes of cooking time to evaporate a little of the braising liquid, if needed. Stir through the broad beans at the end. Serve hot or warm, seasoned with salt and freshly ground black pepper and extra-virgin olive oil.

Lyndey’s note

  • If you have a bottle of white wine open, add a splash of wine to the dish when braising.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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