Fresh broad beans, artichokes and peas

Fresh broad beans, artichokes and peas

By
From
New Middle Eastern Food
Serves
6 as part of a mezze selection
Photographer
Mark Roper

Ingredients

Quantity Ingredient
Artichokes cooked à la Niçoise
see method for other ingredients

Method

  1. Blanch 100 g shelled fresh peas in boiling water for 2 minutes; drain and refresh in cold water. Blanch 150 g shelled fresh broad beans for 2 minutes; drain, refresh in cold water then peel. Peel 150 g shallots and place in a pan of cold, lightly salted water. Bring to the boil, lower the heat and simmer until just tender, about 6 minutes. Cut Artichokes cooked à la Niçoise in quarters. Cut 100 g bacon into batons and fry until golden. Add 1 teaspoon honey, cook for 1 minute, then strain the bacon through a sieve. In a clean pan melt 1 teaspoon butter and 60 ml extra-virgin olive oil and lightly sauté 1 finely chopped small clove of garlic. Add the whole shallots and mix well in the oil mixture. Add the broad beans and heat for a further minute or so, moving gently around in the oil. Finally, add the peas, artichokes, 1/2 cup whole mint leaves and 1/2 teaspoon sherry vinegar. Season with salt and pepper and serve.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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