Braised broad beans, artichokes and mint
You have a lot of countries in Europe claiming this recipe as theirs. Is it Greek, Italian, Turkish? Who cares? It’s delicious!
Ingredients 13
80 ml extra-virgin olive oil, plus extra to serve
1 brown onion, sliced
4 spring onions (scallions), sliced
4 garlic cloves, thinly sliced
1 kg broad bean, in the shell, podded
350 g pods, podded weight
400 g artichokes, prepared
1 tsp dried oregano
500 ml chicken stock (vegetable stock)
125 ml lemon juice
1 bay leaf
1 lemon zest, finely grated
dill and mint leaves, chopped, to garnish
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Method 5
Heat the in a heavy-based wide shallow saucepan with a lid over a medium heat. Add the , and a pinch of salt and cook for a few minutes until slightly golden.
Add the and cook for another minute, then add the , and and stir to coat.
Pour over the and 3 tablespoons , then throw in the and season well with salt and pepper. Cover with a lid, then reduce the heat to low and simmer for 30 minutes, or until the and are soft.
Remove the lid and increase the heat to medium. Stir through the and remaining , then simmer until the liquid has reduced by one-third.
Finish with plenty of dill and mint. Check the seasoning and add more if needed, then drizzle with a heap of extra and serve.
Shannon Martinez's tips
You can use frozen broad beans and artichokes if you like. Look for
them in Middle Eastern or Indian grocers.
