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Woman's Hour Βι¶ΉΤΌΕΔ Radio 4 |
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ARTICHOKES WITH BROAD BEANSIngredientsServes 44 globe artichokes Sea salt and freshly ground black pepper 500g (1lb 2oz) broad beans, podded 3-4 spring onions, trimmed 100g (4oz) ricotta 1 teaspoon Dijon mustard 150ml (1/4 pint) extra virgin olive oil Couple of sprigs of summer savory, chopped MethodPrepare the artichokes and put them in a saucepan, right side up. Cover with water, add a generous pinch of sea salt, bring the water to the boil and simmer over a medium heat for about 30 minutes, depending on the size of the artichokes. To test if they are cooked, pull off a leaf and check the texture of the fleshy tip: it should be soft and yielding so when you bite into it it comes away easily. When they are ready, strain them through a colander and turn them upside down to allow any water inside to drain away. Leave to cool. Meanwhile make the dressing. Put the broad beans in a saucepan and cover with lightly salted water. Bring to the boil and simmer over a medium heat for about 3-4 minutes. Drain and refresh them immediately under running cold water. When they are cool enough to handle, skin by gently slitting them open with a fingernail, then pressing them out with your fingers. Blanch the spring onions by tipping them into a pan of lightly salted water and leave them to simmer for no more than a couple of minutes. Drain, refresh them under running cold water and slice them - both the white root and green tops - into small pieces about 2.5cm (1in) long. Beat the ricotta until smooth: you may find this easier if you use a food processor. Then beat in the mustard and slowly add the olive oil, beating constantly. Do not worry if it separates - you are not aiming for a mayonnaise-like consistency, more a loose sauce. Finally stir in the prepared broad beans, spring onions and summer savory and adjust the seasoning. Arrange the cooled artichokes on a plate, carefully pull apart a few of the centre leaves and spoon over a little of the dressing. Serve with the rest of the dressing in a bowl. This artichoke recipe is featured in 'Henrietta Green's Farmer's Market Cookbook' published by Kyle Cathie Ltd, ISBN 1 85626 389 4, price: 12.99. Back to the recipe page |
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