Artichokes, peas and broad beans from Palermo

Artichokes, peas and broad beans from Palermo

Frittella Palermitana

By
From
The Collection
Serves
2 as a main course or 4 as an accompaniment
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
4-5 small young artichokes
90ml olive oil
1 large onion, thinly sliced
150g shelled fresh peas
150g fresh broad beans, shelled
1 teaspoon salted capers, soaked and drained
salt
pepper
300ml water

Method

  1. Prepare the artichokes by removing the stalks and outer leaves. Small young artichokes have hardly any choke and should need very little preparation. Cut the artichokes into quarters.
  2. Heat the olive oil in a saucepan, add the onion and fry briefly, until softened. Add the peas, broad beans, artichokes, capers and some salt and pepper, then pour in the water and stir well. Put the lid on the pan and cook over a medium heat for about 20 minutes or until the vegetables are tender, stirring from time to time.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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