Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Artichokes with Broad Beans and Peas (Frittedda)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 young globe artichokes 1 lemon 125 ml/4 fl oz olive oil
6 spring onions, chopped 350 ml/12 fl oz water 1/4 teaspoon grated nutmeg
salt and freshly ground black pepper 900g/2 lb broad beans, shelled 450g/1 lb green peas
2 teaspoon chopped fresh mint 1 teaspoon white wine vinegar



1 Prepare the artichokes, and set aside in a bowl of lemon water.
2 Heat the oil in a large saucepan. Add the spring onions and cook gently for 3 minutes. Drain the artichokes, add to the pan and cook gently for 5 minutes, stirring often. Add the water, nutmeg, and salt and pepper to taste, cover and simmer for 20 minutes. Add the beans and peas and simmer, covered, for about 20 minutes, until the vegetables are tender. Stir in the sugar, mint and vinegar and simmer, uncovered, for 5 minutes. Adjust the seasoning. Serve hot or at room temperature.

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