artichoke hearts with broad beans - page 194

This recipe uses canned artichoke hearts and frozen broad beans for convenience. It is an ideal vegetable accompaniment for serving with a fish or meat dish.

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Step 1

Heat the oil in a large saucepan. Add the spring onions and fry for 5 minutes, until softened. Add the beans and stir to coat in the oil. Pour in the water and lemon juice; bring to the boil and boil, uncovered for 5 minutes. Add the artichoke hearts to the saucepan and 2 - gently boil for 5 minutes, until the beans are tender and most of the liquid has evaporated. Add the dill and season to taste with salt and pepper. Serve hot