Frittella Palermitana

• 4-5 small young artichokes
• 90 ml olive oil
• 1 large onion, thinly sliced

Prepare the artichokes by removing the stalks and outer leaves. Small young artichokes have hardly any choke and should need very little preparation. Cut the artichokes into quarters.

Heat the olive oil in a saucepan, add the onion and fry briefly, until softened. Add the peas, broad beans, artichokes, capers and some salt and pepper, then pour in the water and stir well. Put the lid on