Ingredients
- 4 tbsp extra virgin olive oil
- 1 red onion, thinly sliced
- 1 clove garlic, sliced
- 1kg broad beans, podded
- 4 globe artichokes, peeled, cored and cut in quarters
- 500g peas, podded
- 50g pancetta or 3 slices prosciutto (optional), finely chopped
- juice of half a lemon
- salt
- 1/3 cup mint leaves
Method
In a heavy based pan, heat a little olive oil and add the onion and garlic. Cook gently until soft and golden.
Add the prepared broad beans, artichokes, peas and pancetta, and stir for a few minutes, then add the lemon juice and a splash of water.
Season with salt, cover with a lid and cook over a gentle heat, adding a little more water if necessary, until just soft. The time will depend on the size of the artichokes and beans, but they are ready when easily pierced with a knife.
Allow to rest for a few minutes. Drizzle liberally with extra virgin olive oil and stir through torn mint leaves.
This dish is best served the same day.
This recipe is featured in the book, Vegetarian which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
