serves
4-6
prep
30 minutes
cook
10 minutes
difficulty
Mid
serves
4-6
people
preparation
30
minutes
cooking
10
minutes
difficulty
Mid
level
Ingredients
- 175 g (6 oz) cooked artichoke hearts (see note)
- 450 g (1lb) shelled broad beans
- 1 tbsp extra virgin olive oil
- 4 large French shallots or 1 small red onion, peeled and thinly sliced
- 2 garlic cloves, finely chopped
- pinch of chilli flakes, or to taste
- 30 g (1¼ oz) raisins, soaked in boiling water for 20 minutes, then drained
- 2 tbsp pine nuts or chopped almonds, toasted
- small bunch mint, about 20 g (¾oz), leaves removed and torn
Dressing
- 1½ tbsp lemon juice
- ½ tbsp white balsamic vinegar
- good pinch saffron threads
- 1 tsp honey
- 80 ml (⅓ cup) extra-virgin olive oil
- sea salt and pepper, to taste
Standing time 20 minutes
Instructions
To make the dressing, gently heat the lemon juice, white balsamic vinegar and saffron in a small saucepan over low heat for about 30 seconds or until you can see the saffron dissolve and colour the liquid. Remove from the heat and stand until cool. Whisk in the honey and olive oil and season to taste.
Cut the artichoke hearts in halves, or quarters if large, and place in a bowl. Pour over the dressing, toss gently and set aside.
Drop the broad beans into a saucepan of lightly salted boiling water for 1-2 minutes or until tender. Drain, refresh in a bowl of iced water, and drain again. Peel off and discard the skins, then add the broad beans to the artichokes.
Heat the olive oil over low-medium heat, add the shallot and cook for 5-6 minutes or until soft but not coloured. Add the garlic and chilli and cook for another 1 minute or until fragrant. Add the shallot mixture to the artichokes along with the raisins, pine nuts and mint and toss gently to combine. Taste for seasoning, you should have a nice balance of sweet and savoury.
Note
• To prepare and cook the artichokes, remove the tough outer leaves until you reach the pale yellow heart. Use a teaspoon to scoop out and discard the furry choke from the centre. Use a small sharp knife to peel and trim stems to about 2 cm below the heart. Drop the prepared artichokes into acidulated water as you go, to prevent them oxidising while you work. To cook, simmer the artichokes in lightly salted boiling water until a knife inserted into the heart withdraws easily. You could also use marinated chargrilled artichokes hearts for this recipe – just make sure they are best quality.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
