Spring green is visible on our plates too. This Dalmatian dish made of green artichokes, peas and broad beans, with added potatoes makes it a full meal. Hands are also welcome here for tearing off the leaves of the artichokes, or for dipping bread in the sauce ;).
600 g (21 oz) artichokes
400 g (14 oz) potato
250 g (9 oz) fresh broad beans
250 g (9 oz) fresh peas
100 ml (3.40 fl oz) olive oil
1 tablespoon salt
½ teaspoon black pepper
1 clove garlic
2 tablespoons bread crumbs
2 tablespoons chopped parsley
Tear the hard external leaves off the artichokes and snip the tops of the remaining leaves. Let them soak for 15 minutes in water in which you added some lemon juice. Peel the potatoes, wash and cube.
On half the amount of heated oil fry the chopped onions until it starts changing colour. Remove the pan from heat and lay the strained artichokes in it.
Mix the pressed garlic, bread crumbs and parsley. Open the artichoke leaves a little bit, i.e. spread them and then stuff them with the prepared mixture. Distribute the potatoes, broad beans and peas between the artichokes. Sprinkle with salt, pepper and pour with the remaining oil. Pour with water, a little bit below the artichoke tops.
Cover the dish and sauté for 30 to 40 minutes until the vegetables turn soft. The contents are not to be mixed, but shaken, and water added as necessary.
You get about 300 g (10.5 oz) of cleaned peas and broad beans from 1 kg (2.20 lb) in pods.
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