Broad bean, fennel and artichoke sauté

Broad bean, fennel and artichoke sauté

By
From
Feel Good Food
Serves
4
Photographer
Chris Chen

Broad beans, also known as fava beans, are truly Mediterranean, and are gorgeous in soups, salads and dips. This dish is an opportunity for the broad beans to shine amid some other spring offerings. If you like, serve warm over some toasted sourdough bread.

Ingredients

Quantity Ingredient
2 1/2 tablespoons extra virgin olive oil
2 garlic cloves, crushed
1/4 onion, finely sliced
4 large fresh artichokes, trimmed and quartered
400g shelled broad beans
1/2 fennel bulb, halved lengthwise, core removed, thinly sliced
2 tablespoons flat-leaf parsley, roughly chopped
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 tablespoon preserved lemon, finely sliced

Method

  1. Heat 2 tablespoons oil in a frying pan over medium heat and sauté the garlic for 2 minutes, or until golden. Add the onion and sauté for a further 3 minutes, or until softened.
  2. Layer the artichokes over the onion in the pan and add 3 tablespoons water. Cover and allow the artichokes to steam for 7 minutes, then add the broad beans and another 1–2 tablespoons water. Return the lid to the pan and steam for a further 5 minutes, or until the vegetables are nearly cooked through.
  3. Add the fennel and parsley to the pan, season with the sea salt and freshly ground black pepper, then cover and cook for 2 minutes, or until all the liquid has evaporated. Fold through the preserved lemon and the remaining oil and serve warm.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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