Ingredients
- 8 artichokes
- 500g fresh broad beans (seeds only)
- 4 potatoes, cut into chunks
- 5 fresh spring onions, finely chopped
- 1 dry onion, finely chopped
- 1 bunch of dill or fennel
- 2 ripe tomatoes, finely chopped
- 150ml water
- Salt
- Pepper
- Sweet paprika
- Olive oil
Preparing the Artichokes
Clean the artichokes and place them in a bowl filled with water, lemon juice, and 1 tablespoon of flour to prevent discoloration.
Preparing the Broad Beans and Potatoes
- Remove the pods from the broad beans, keeping only the seeds.
- Choose beans that are slightly mature but not dried.
- Place the beans in a pot, cover them with water, and bring to a boil over high heat.
- Once boiling, cook for 15 minutes, then drain.
- Peel and cut the potatoes into chunks.
Instructions
- Place the broad beans, potatoes, artichokes, and all other ingredients in a baking tray.
- Mix everything well to combine.
- Bake in a preheated oven at 190–200°C (375–400°F) for 50–60 minutes.
- Add hot water during cooking if needed.
- Once the dish absorbs most of its liquid and the sauce thickens, it’s ready to serve.
This recipe is a simple yet elegant way to enjoy fresh, seasonal vegetables. The sweetness of artichokes blends beautifully with the hearty broad beans and tender potatoes, creating a light but satisfying meal. Perfect for any day of the week, it’s a true Mediterranean delight.
