Sedanini: Artichokes, Peas and Broad Beans

Name: Sedanini: Artichokes, Peas and Broad Beans (Sedanini con Carciofi, Fave e Piselli)
Yield: Serves 4 as a starter or 2 as a main
Cuisine: Italian
Ingredients: 10 basil or mint leaves (or both), shredded grated Pecorino Romano, to serve (optional); 10 basil or mint leaves (or both), shredded grated Pecorino Romano, to serve (optional); 500 g broad beans in their pods; 200 g peas in their pods; 150 g sedanini; 2 tablespoons chopped flat-leaf parsley; 10 basil or mint leaves (or both), shredded grated Pecorino Romano, to serve (optional); 250 ml chicken stock (or water); 250 ml chicken stock (or water); 2 cloves garlic, thinly sliced; 4 tablespoons extra virgin olive oil; 3 baby artichokes; 1 bunch spring onions cut into 2 cm lengths

Sedanini con Carciofi, Fave e Piselli

Preparation info

Serves
4
as a starter

Difficulty
Medium

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

Ingredients

150 g sedanini
500 g broad beans in their pods
200 g

Starter
Main course

Method

Pod the broad beans – if they are larger than your fingernail, blanch them for 1–2 minutes in boiling water, refresh in cold water and shell them, too. Pod the peas. Cut away the tough (darker) parts from the artichokes, leaving only the tender leaves and heart (keep them in water acidulated with lemon juice right up until you cook them).

In a smallish saucepan, fry the spring onions an