A seasonal recipe from Claudia Roden’s ” The Food of Italy”. This can be served as a first course , a side dish or as a sauce for pasta. It can also be prepared to be served cold, by adding a little lemon juice, sugar and a few mint leaves when cooking.
Ingredients
- 9 oz spring onions trimmed and coarsely chopped
- 18 oz fresh broad beans weight before podding
- 18 oz fresh peas weight before podding
- 4 artichoke hearts quartered
- sea salt and black pepper
- 4 tbsps olive oil
Servings:
Instructions
- Put all the vegetables in a pan with the oil and cook very gently for a few minutes. Season, then add a ladleful of water and cook for about 45 minutes until the vegetables are tender, stirring occasionally and adding a little more water from time to time.
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