Frittella

Frittella

Young broad beans, artichokes and peas

By
From
Spring in Sicily
Serves
4
Photographer
Simon Griffiths

This dish can be served as a light starter or as an accompaniment to meat dishes such as involtini con carciofi.

Ingredients

Quantity Ingredient
3-4 artichokes
2 organic lemons, juiced and mixed with 1 litre water
80ml extra virgin olive oil
50g unsalted butter
20 shallots, finely sliced
400g podded fresh broad beans, blanched and peeled
400g podded fresh peas
salt and pepper
1/2 bunch flat-leaf parsley, finely chopped
2 wild fennel sprigs, finely chopped

Method

  1. To prepare the artichokes, remove the tough outer leaves and the choke and slice a third off the tops. Slice them into thin wedges and quickly place them in the lemon water to stop the flesh discolouring.
  2. Remove the artichokes from the lemon water and dry them thoroughly on kitchen paper. Heat 2 tablespoons of the oil and all the butter in a frying pan. Add the artichokes and shallots and cook gently for a few minutes.
  3. Add 125 ml water to the pan. Stir in the broad beans and peas and cook until they are just tender, about 8 minutes. Season with salt and pepper and stir in the herbs and the remaining olive oil. Serve at room temperature.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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