2spring onionswhite parts or 1 small onion, finely chopped
1sprig of wild fennelor dill or mint
2garlic cloves
3tbspextra virgin olive oil (1 for garnish)
salt and pepper to taste
Lemon and water for the artichokes
1cupVegetable stock
2tspsugar
3tbspwhite vinegar
Instructions
Clean the artichokes, by removing the outer thoughter leaves, removing the furry bit inside and any spiky leaves inside, then cut them into thin slices. Place them in a bowl with water and lemon until ready to use them. If using fresh peas and broad beans gently pull the pods open. Finely dice the spring onion and wild fennel.
Heat up olive oil in a pan on low heat, add the spring onion and cook for 5-8 minutes until translucent. Now add the artichokes and wild fennel, cook for a few minutes then add the peas and broad beans. Keep the heat low/medium and add vegetable stock or water, salt and pepper and cover with a lid. Don’t stir and let it cook for 15 minutes. Now mix sugar with vinegar and add it to the pot, and continue cooking for 5 minutes until the vinegar has evaporated.
Now it’s ready to serve. Plate and drizzle with some more olive oil. It’s great on its own with some bread or some pasta.