Bottom of artichoke, crushed broad beans Recipe

Start with blanching 100 g broad beans for 3 mins. Cool under cold water and shell them to get the bright green insides.

Add 1 finely chopped clove of garlic, 1 tsp sea salt, black pepper and 2 tbsp olive oil and crush with a fork.

Next take 2 artichoke bottoms (from a tin or de-frozen). 

Coat them first in beaten egg and then in Panko.

Deep-fry for 4 mins

In the meantime add 1 tbsp chopped mint, 3/4 tbsp chopped dill and the juice of 1/4 lemon to the bean mix

Serve as shown.

(Another Ottolenghi recipe)

from simple food, looking good
Bottom of artichoke, crushed broad beans Recipe