I definitely give it the thumbs up!
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
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.