Broad beans and artichokes

Try this exquisite salad as a light lunch or as a side to your next dinner.

  • 20 mins cooking
  • Serves 4
  • Print


Broad beans and artichokes
  • 300 gram fresh or frozen broad (fava) beans, shelled
  • 400 gram canned artichokes, drained, halved
Tomato dressing
  • 1 tomato (150g), seeded, chopped finely
  • 2 tablespoon finely shredded basil leaves
  • 2 tablespoon olive oil
  • 1 tablespoon white wine vinegar


Broad beans and artichokes
  • 1
    Make tomato dressing; combine ingredients in small bowl; season to taste.
  • 2
    Add shelled broad beans to saucepan of boiling salted water, boil, uncovered, about 2 minutes or until skins wrinkle; drain. Transfer to bowl of iced water, stand 2 minutes; drain. Peel broad beans; discard shell.
  • 3
    Place beans in medium bowl with artichokes and dressing; toss gently to combine. Season to taste.


You will need about 1.25kg (2½ pounds) fresh broad beans for this recipe.

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