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
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Ingredients
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
Method
Broad beans and artichokes
- 1Make tomato dressing; combine ingredients in small bowl; season to taste.
- 2Add 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.
- 3Place beans in medium bowl with artichokes and dressing; toss gently to combine. Season to taste.
Notes
You will need about 1.25kg (2½ pounds) fresh broad beans for this recipe.