Broad bean and artichoke salsa

Preparation info
  • Serves:


    as a main course side dish
    • Difficulty


    • Ready in

      10 min

Appears in
Lucy's Food: Minimum Effort, Maximum Impact!

By Lucy Cufflin

Published 2013

  • About

This is great with steaks or roast meats. It is something between a hot salad and a sauce – what a refreshing change!


  • ½ tin artichoke hearts, well drained
  • 3 tablespoons olive oil
  • 3


  1. Cut the artichoke hearts in half and fry for about 5 minutes in the olive oil until browned. Add the wine and allow it to cook until the juices are syrupy.
  2. Throw in the cooked broad beans and warm through. Chop the mint and immediately add to the pan. Taste and season.