BROAD BEAN & GLOBE ARTICHOKE SIMPLE SALAD

Quick, easy and fresh.  The broad beans and artichoke hearts are quickly blanched, tossed in lemon, oil and spring herbs. I suggest adding the outer leaves of the artichokes too and using them as a spoon to capture the dressing. Then you can drag the inside of each leaf’ across your teeth to remove the tender fleshy part.  No need to double peel the smaller broad beans as they’re sweet enough.  Double peel the larger beans if the outer skin is a tad bitter and mealy.

serves 4

4 firm large globe artichokes, stems removed 

1kg broad beans, podded to have 400g beans

2 lemons, juiced

125ml extra virgin olive oil

½ bunch chervil, finely chopped

¼ bunch tarragon, leaves finely chopped 

sea salt

freshly ground pepper

50g Parmesan, shaved

Have ready a medium bowl of cold water with a tablespoon of lemon juice.  This will prevent the artichokes from browning.  Also have ready a bowl of iced cold water. Peel away the outside layers of tough petals until the green inner leaves appear, leaving the ‘heart’ of the artichoke.  Reserve outer leaves.  Trim the tough tips of the heart by slicing across one third down from top. Cut artichokes in half lengthways. Place in acidulated water until ready to cook.

Bring a large saucepan of salted water to a rolling boil over a high heat.  Add the broad beans, quickly bring back to the boil and cook for 2 minutes. Using a slotted spoon, transfer the beans into iced water to stop the cooking process. Add the artichoke halves to the boiling water and cook for 3 minutes.  Using a slotted spoon transfer the artichokes to a plate lined with paper towel or a clean tea towel.  Turn artichokes, cut side down, to drain. 

Peel the outer skin of any larger broad beans, leaving the smaller bean with skins on.   Place beans in a bowl.  Thinly slice the artichoke hearts and add to broad beans. Add the reserved artichoke leaves. Pour over the remaining lemon juice and olive oil, tossing to coat well.  Add the herbs and toss to mix.  Season with sea salt and pepper.

Serve with Parmesan shavings scattered over the top. Best eaten fresh - straight away.

Fiona Hammond © October 2019