Name: Broad Bean and Artichoke Salad
Yield: serves 4-6
Ingredients: salt and freshly ground black pepper; 2 tablespoons water; 1 tablespoon finely chopped fresh dill or marjoram; 1 lb tiny fresh globe artichokes; 1 lb shelled broad beans – washed; 3 cloves garlic – peeled and cut in thin slivers; 4 tablespoons best olive oil; 2 tablespoons lemon juice

Preparation info

serves
4-6

Difficulty
Easy

Appears in

The Independent Cook

By Jeremy Round

Published 1988

About

If the previous recipe sounds too barbarous, here is a yuppy compression of the zeytinyaǧli method, bringing in the magical marriage of broad beans with globe artichokes familiar from Jane Grigson’s Vegetable Book. The tiny artichokes are sometimes available in flagship branches of major supermarket chains. Serve as a starter with warm French bread. This recipe is