Warm salad of baby artichokes & broad beans with walnuts & mint

Warm salad of baby artichokes & broad beans with walnuts & mint

At the table

By
From
Basque
Serves
4
Photographer
Laura Edwards

We love artichokes in Spain, from the ones in the jar to the very overcooked – yes, really.

I do like good quality preserved food in tins and jars, but the artichokes are my favourite. This is a great supper dish, one that you will cook again and again.

Ingredients

Quantity Ingredient
olive oil
2 french shallots, finely sliced
2 garlic cloves, finely sliced
1 lemon, zested
10-12 baby artichokes, halved
500ml fresh vegetable stock
sea salt
freshly ground black pepper
300g freshly podded broad beans, from about 1.2 kg broad bean pods
50ml double cream
100g walnut halves
handful mint
extra-virgin olive oil, to drizzle

Method

  1. Heat a little oil in a sauté pan and gently fry the shallots until soft. Add the garlic and lemon zest, then add the artichoke halves and the stock. Season and bring to a simmer, then cover and cook for 30–35 minutes.
  2. Add the broad beans and cook for a further 10 minutes. Stir in the cream and check the seasoning.
  3. Toast the walnuts in a pan until lightly golden, then tip onto a baking sheet lined with non-stick silicone or baking paper to cool.
  4. Spoon the warm artichokes and beans into four bowls with their lovely juices. Scatter with the walnuts and mint and drizzle with extra-virgin olive oil to serve.
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