INGREDIENTS
1 tbsp oil
1 small onion, chopped
4 tbsp water or white stock
350 g broad beans, fresh or frozen
350 g peas fresh or frozen
4 small artichoke hearts, cooked, quarted and marinated in olive oil and white vinegar
4 tbsp lemon juice
Salt and pepper to taste
Pinch grated nutmeg
10 leaves fresh mint
Garnish: oven-dried roma tomatoes | INSTRUCTIONS
Recipe tip: If serving cold, add 1/2 tsp sugar and 2tsp vinegar with the mint. Stir well, transfer to a serving dish and chill for at least 30 minutes.
Saute onion in oil until tranparent.
Add all other ingedients except mint. Cover pan and simmer gently for 30 minutes. (Note: Peeling the broad beans improves the texture and appearence of this dish.)
Stir in mint (some whole leaves and some chopped); cook for 5 more minutes.
Serve hot on a bed of couscous and garnish with tomatoes.
Enjoy! |
