Artichokes with fresh fava beans
casa-giardino
A spring side dish that in addition to being delicious on its own, is also perfect for dressing cold pasta, rice salad but is also delicious as a filling for sandwiches. To prepare artichokes and broad beans in a pan I was inspired by the recipe of Sicilian fritter. I love this recipe and often prepare it in the spring. Try it!
This side dish of artichoke and beans is prepared in spring because only in this season there are fresh broad beans and artichokes still tender, or maybe artichokes, which are also fine. These 2 vegetables are very well together and cooking is usually done by putting them in a pan with a round of oil, a few tablespoons of water and a pinch of salt, let go for about 30 minutes turning occasionally and are ready. Today I wanted to put the oil at the end and this side dish was equally very good.
Ingredients
2 tablespoons olive oilhalf an onion400 gr of cleaned artichokes200 gr of fresh beans cleaned250 ml water1 teaspoon sugar60 ml white wine vinegarsalt black pepperparsley
Procedure
Clean the artichokes: remove the hard outer leaves and remove the outer part at the bottom and stem, wash the artichokes in running water and soak them in water with a splash of lemon; peel the beans and leave the peel to the berries (the peel is rich in fiber) and wash them; put two fingers of water in the pan and when it boils put the artichokes, after four minutes add a few drops of lemon, cut into wedges, broad beans and a pinch of salt; cook stirring occasionally for about 15 minutes adding a few ladles of hot water if necessary; When the artichoke and beans are cooked and the water has evaporated, add a clove of garlic pierced with a fork, two rounds of oil, a little chopped parsley, let it flavor for a moment, recover the garlic and serve.
A spring side dish that in addition to being delicious on its own, is also perfect for dressing cold pasta, rice salad but is also delicious as a filling for sandwiches. To prepare artichokes and broad beans in a pan I was inspired by the recipe of Sicilian fritter. I love this recipe and often prepare it in the spring. Try it!
This side dish of artichoke and beans is prepared in spring because only in this season there are fresh broad beans and artichokes still tender, or maybe artichokes, which are also fine. These 2 vegetables are very well together and cooking is usually done by putting them in a pan with a round of oil, a few tablespoons of water and a pinch of salt, let go for about 30 minutes turning occasionally and are ready. Today I wanted to put the oil at the end and this side dish was equally very good.
Ingredients
2 tablespoons olive oil
half an onion
400 gr of cleaned artichokes
200 gr of fresh beans cleaned
250 ml water
1 teaspoon sugar
60 ml white wine vinegar
salt
black pepper
parsley
Procedure
Clean the artichokes: remove the hard outer leaves and remove the outer part at the bottom and stem, wash the artichokes in running water and soak them in water with a splash of lemon; peel the beans and leave the peel to the berries (the peel is rich in fiber) and wash them; put two fingers of water in the pan and when it boils put the artichokes, after four minutes add a few drops of lemon, cut into wedges, broad beans and a pinch of salt; cook stirring occasionally for about 15 minutes adding a few ladles of hot water if necessary; When the artichoke and beans are cooked and the water has evaporated, add a clove of garlic pierced with a fork, two rounds of oil, a little chopped parsley, let it flavor for a moment, recover the garlic and serve.
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