You will need:
- 200 g shelled broad beans
- 150 g cooked artichoke hearts, halved
- 1 lemon zest
- 1 onion, sliced
- 3 cloves of garlic, sliced
- 4 tbsp olive oil
- 6 thyme
- 30 g shaved parmesan
- ½ lemon
- salt and freshly ground black pepper
Step 1:
Bring some water to the boil in the saucepan and salt it. Cook the broad beans in the water for only 10 seconds. Using a slotted spoon, transfer them to a bowl of iced water. Leave them for a few seconds remove them, getting rid of any stray ice cubes
Step 2:
Peel the broad beans and put them in a bowl. The iced water has loosened their skins making them easier to peel. Tear a small hole in the skin of each bean and squeeze it out.
Step 3:
Heat 2 tablespoons of the olive oil in a frying pan on a medium heat. Add the onions and sweat them for a few minutes.
Step 4:
Add the garlic and then the artichoke hearts. Sprinkle over the thyme leaves and stir well.
Step 5:
When the artichokes are warm add the broad beans Season with salt & pepper and add a squeeze of lemon juice. Finally sprinkle in the lemon zest and remove the frying pan from the heat immediately.
Step 6:
Transfer the vegetables to a serving plate. For the final touch, sprinkle over the parmesan shavings and serve.
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