Baked Artichoke and Broad Beans

Page 38

| Course Type: Sides

(1 review)

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Recipe Review

Wonderful combination of baked artichokes, and blanched broad beans and sweet green peas in a lemony dressing.

I used small, fresh artichokes, though you can use frozen, and quartered instead of sliced them because of their size. They were baked with garlic, pink peppercorns and herbs in a mixture of wine, olive oil and lemon juice. The quantity of lemon juice was rather vague….you start with the juice of 4 lemons, but use some while prepping the artichokes (for the acidulated water and for rubbing the cut surfaces) and I’m not sure what quantity should have remained….I added ~2 tbsp. Once tender, the peas, beans (I used frozen) and garnishes were added.

The flavours were very light and bright and the pink peppercorns were a nice touch, though I could have done with fewer of them. I served this at room temperature as a side dish.

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