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

ingredients

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.