Fresh broad beans are
sweet and delicious pod beans with a smooth creamy texture. In Greece
The Ingredients
1 onion, peeled and chopped
1 bunch of fennel or dill, shopped
1 cup of olive oil
3 tomatoes, skinned and cut
2 lemons, the juice
Salt and pepper
1. Pour 600 ml of water in a pan, season with salt and bring to the boil. Add the broad beans and reduce to a simmer. Cover, let’m for 10 minutes and then strain.
2. Slice the stem of the artichokes and remove the outer hard leaves. Rub each peeled artichoke with lemon and put all of them in a bowl full of water and a lemon juice.
3. Slice the onion and lightly fry in olive oil in a large pan. Add the broad beans and the artichokes and cook gently for three minutes.
4. Add the tomatoes and salt
and let them boil for ten minutes.
1 kg of organic fresh broad
beans, shelled
8 medium fresh artichokes 1 onion, peeled and chopped
1 bunch of fennel or dill, shopped
1 cup of olive oil
3 tomatoes, skinned and cut
2 lemons, the juice
Salt and pepper
Instructions
1. Pour 600 ml of water in a pan, season with salt and bring to the boil. Add the broad beans and reduce to a simmer. Cover, let’m for 10 minutes and then strain.
2. Slice the stem of the artichokes and remove the outer hard leaves. Rub each peeled artichoke with lemon and put all of them in a bowl full of water and a lemon juice.
3. Slice the onion and lightly fry in olive oil in a large pan. Add the broad beans and the artichokes and cook gently for three minutes.
4. Add the tomatoes and salt
and let them boil for ten minutes.
Add the chopped fennel or dill
and hot water to cover the vegetables.
5. Allow to cook for about 1 ½
hours, stirring occasionally, until the vegetables are tender and the sauce
thick.
6. Serve warm.
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