Try to find tender, young baby artichokes that only need halving. If unavailable, cut larger artichokes into quarters. It’s best to use tender young broad beans for this recipe, too.
- 6 small artichokes
- 125ml (½ cup) extra virgin olive oil
- 2 eschalots, finely chopped
- 1 garlic clove, finely chopped
- 500 ml (2 cups) chicken or vegetable stock
- 1 tbsp white wine vinegar
- 360 g broad beans, podded (1 kg unpodded)
- 120 g (1 cup) frozen peas
- ½ cup mint leaves, coarsely chopped
- ½ cup flat-leaf parsley, coarsely chopped
- 1 lemon, zested, juiced, plus extra wedges, to serve
- grilled bread and grated parmesan, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Working with one artichoke at a time, snap off and discard the tough outer leaves until you reach the pale inner leaves, then trim the stalk, and 3 cm off the top. Using a spoon, remove choke (centre) and discard. Cut in half lengthwise if using small artichokes, or quarters if larger, and place in a bowl of acidulated water (see Note) while you prepare remaining artichokes.
Heat 2 tablespoons of oil in a large frying pan over medium-high heat. Add eschalot and garlic and cook for 2 minutes or until tender. Add artichokes, stock and vinegar and bring to a simmer. Reduce heat to low, cover partially with a lid and cook, stirring occasionally, for 14 minutes or until just tender. Remove lid, add broad beans and cook for 2 minutes, then add peas and simmer for a further 2 minutes or until tender and bright green. Double pod broad beans if desired. Season and set aside to cool slightly.
Combine mint, parsley, lemon zest, juice and remaining 85 ml oil in a bowl, season and stir to combine. Stir through artichoke mixture and serve on grilled bread with lemon wedges, scattered with parmesan.
• To stop fresh-cut fruit and vegetables discolouring, submerge in acidulated water. Add 1 teaspoon of lemon or lime juice, vinegar or white wine to 250 ml (1 cup) water.
Photography by Mark Roper. Food preparation by Phoebe Wood. Styling by Justine Poole.
As seen in Feast magazine, February 2015, Issue 39.