Sunday, November 16, 2008

broad beans and artichokes

Broadbeans and artichokes are in prime picking at the moment. I found this recipe on the ABC site for the cook and the chef, the link is on the side bar. It sounded easy and I had all the ingredients so I thought I'd test it out. This recipe is very Sicilian in presentation and flavour.
I definitely give it the thumbs up!

artichokes, prepared and marinating in olive oil and champagne vinegar.

washed and peeled broad beans

1 tbsp olive oil
1 small onion, chopped
4 tbsp water or white stock
350 g broad beans, fresh or frozen
350 g peas, fresh or frozen
4 small artichoke hearts, cooked, quartered and marinated in olive oil and white vinegar
4 tbsp lemon juice
salt and pepper to taste
pinch grated nutmeg
10 leaves fresh mint

Serving Suggestion:
Garnish with oven-dried Roma tomatoes

Saute Onion in oil until transparent.
Add all other ingredients except mint.
Cover pan and simmer gently for 30 minutes.
(Note: Peeling the broad beans improves the texture and appearance of this dish.)
Stir in mint (some whole leaves and some chopped); cook for five more minutes.
Serve hot on a bed of couscous and garnish with tomatoes.
Instead of couscous I served it with individual baked polenta and chopped tomato.

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