I love this time of the year. Spring is here and plants everywhere are covered with new life. A fresh, delicate green is the signature colour. In the vegetable garden my broad beans are literally bursting out of their shells. Two of my other spring favourites, artichokes and asparagus , are at their peak.
I love this time of the year. Spring is here and plants everywhere are covered with new life. A fresh, delicate green is the signature colour. In the vegetable garden my broad beans are literally bursting out of their shells. Two of my other spring favourites, artichokes and asparagus , are at their peak.
- Ingredients
- serves 4-6 people
- 3-4 artichokes
- 500 gr podded fresh broad beans, blanched and peeled the second time
- 2 bunches of baby asparagus, cut into 3 cm pieces
- 3 baby leeks, thinly sliced
- 1 baby fennel thinly sliced
- 1/2 bunch Italian parsley, chopped
- 1 lemon
This dish combines these three spring vegetables in a way that is light and full of delicate flavours. I like to serve it with fish , which is not too overpowering and lets the subtle flavours of the vegetables speak for themselves.
remove the tough outer leaves of the artichokes
slice 2/3 off the top, cut them in 2 and remove the hairy centre
slice them into thin wedges
immediately immerse them in lemon water so that they do not discolour
in a little butter and oil, gently fry the leaks until soft and sweet
now add the artichoke wedges that you have dried with paper towels
fry for a few more minutes
add 130 ml water to the pan, then the rest of the vegetables
simmer for about 5 minutes, until the vegetables are just tender
season with salt and pepper
add the parsley and some good quality olive oil and serve straight away
