Agrodolce is a sweet and sour sauce which works perfectly in this salad.
6 small globe artichokes
Juice of 1 lemon
30 ml/2 tbsp olive oil
2 medium onions, roughly chopped
175 g/6 oz/1 cup fresh or frozen broad beans (shelled weight)
175 g/6 oz/1'/2 cups fresh or frozen peas (shelled weight)
salt and freshly ground black pepper
fresh mint leaves, to garnish
For the salsa agrodolce
120 ml/4 fl oz//2 cup white wine vinegar
15 ml/ 1 tbsp caster sugar
handful fresh mint leaves, roughly torn
Serves 4
Peel the outer leaves from the artichokes and cut into quarters. Place them in a bowl of water with the lemon juice.
Heat the oil in a large saucepan and cook the onions until golden. Add the beans and stir.
Drain the artichokes and add them to the pan. Pour in about 300 ml/1/2 pint/ 1 1/4 cups of water and cover. Simmer gently for 10-15 minutes.
Add the peas, season with salt and pepper and cook for a further 5 minutes, stirring from time to time, until the vegetables are tender.
Strain the vegetables through a sieve and place them in a bowl. Leave to cool, then cover and chill in the refrigerator.
To make the salsa, mix all the ingredients in a pan. Heat gently until the sugar has dissolved. Simmer for 5 minutes. Leave to cool. Drizzle over the salad. Garnish with mint leaves.
6 small globe artichokes
Juice of 1 lemon
30 ml/2 tbsp olive oil
2 medium onions, roughly chopped
175 g/6 oz/1 cup fresh or frozen broad beans (shelled weight)
175 g/6 oz/1'/2 cups fresh or frozen peas (shelled weight)
salt and freshly ground black pepper
fresh mint leaves, to garnish
For the salsa agrodolce
120 ml/4 fl oz//2 cup white wine vinegar
15 ml/ 1 tbsp caster sugar
handful fresh mint leaves, roughly torn
Serves 4
Peel the outer leaves from the artichokes and cut into quarters. Place them in a bowl of water with the lemon juice.
Heat the oil in a large saucepan and cook the onions until golden. Add the beans and stir.
Drain the artichokes and add them to the pan. Pour in about 300 ml/1/2 pint/ 1 1/4 cups of water and cover. Simmer gently for 10-15 minutes.
Add the peas, season with salt and pepper and cook for a further 5 minutes, stirring from time to time, until the vegetables are tender.
Strain the vegetables through a sieve and place them in a bowl. Leave to cool, then cover and chill in the refrigerator.
To make the salsa, mix all the ingredients in a pan. Heat gently until the sugar has dissolved. Simmer for 5 minutes. Leave to cool. Drizzle over the salad. Garnish with mint leaves.
