So simple and seasonal with lots of artichokes and broad (fava) beans to be found right now. But don’t worry if you can’t find fresh broad beans as this recipe uses frozen ones. Definately remove their skins, which is a tiny bit of work but so worth it. I boiled my beans instead of steaming and had no fresh sage so used a sprinking of dried and it work a treat. Vegan and gluten-free. Serves 2.
1 globe artichoke
juice of 2 lemons
2 tbsps. of olive oil
1 rosemary sprig
3 cloves of garlic, lightly crushed
6 cherry tomatoes
200g of frozen fava (broad) beans, skinned
2 sage leaves, slightly shredded
salt and pepper
For the dressing:
grated zest and juice of 1 lemon
2 tbsps. of extra virgin olive oil
1 tsp. of balsamic vinegar
Preheat the oven to 200oC. Break off the artichoke stem and pull off the tough outer leaves. Remove and discard the choke and cut the artichoke into slices. Put them in a roasting pan and immediately pour the lemon juice over them to prevent discoloration. Do not discard the lemon. Drizzle the oil over them and add the rosemary sprig and garlic. Roast for 20 minutes then remove them from the oven and add the cherry tomatoes. Return to the oven anad roast for another 20 minutes. Put the beans and squeezed lemon wedges into a steamer and cook for 2 minutes. Whisk together all the dressing ingredients in a small bowl. When the artichoke is tender and the tomatoes are roasted, remove the pan from the oven. Add the beans and lemon wedges, pour the dressing over the vegetables and toss well. Transfer to a serving dish, add the sage and serve at room temperature.