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Ingredients
- 2 medium onions
- 2 tablespoons fresh dill
- 1 tablespoon fresh mint leaves
- 1/4 cup (60 ml/2 fl oz) olive oil
- 250 g (8 oz) frozen broad beans, rinsed and drained
- 1/2 cup (125 ml/4 fl oz) water
- 2 tablespoons lemon juice
- 250 g (8 oz) frozen peas
- 400 g (12 2/3 oz) canned artichoke hearts, drained, cut in half
- 4 spring onions, chopped
- salt and freshly ground black pepper
Method
1. Slice the onions into rings. Finely chop the dill and mint.
2. Heat the oil in a large pan. Add the onions. Stir over low heat for 5 minutes or until soft and golden.
3. Add the beans, water and lemon juice to the pan. Bring to the boil, reduce the heat and simmer, covered, for 5 minutes.
4. Add the peas, artichoke hearts and herbs. Simmer, covered, for 5 minutes, or until the peas are just tender, but not soft. Remove from the heat, stir in the spring onions, salt and pepper. Serve warm or at room temperature.
