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.
Learn More About the Power of Legumes!
Curious about the history, benefits, and global significance of legumes? Click here to read our detailed description on DeliciousPath and discover why these humble ingredients are a cornerstone of healthy and flavorful cooking. Don’t miss out!
