Cooking in Sync with the Season…

This recipe is delicious served with roast pork or grilled fish. Alternatively serve on fresh brushchetta, grilled polenta or even as a pasta sauce. A great recipe to prepare in the spring months when all these ingredients are in season and at their best. For best results, choose small succulent peas and broad beans, be choosy when you buy them.


Serves 4-6


  • 4 large artichokes
  • 1kg fresh broad beans [300g podded weight]
  • 400g fresh peas [150g podded weight]
  • 3 tablespoons extra virgin olive oil
  • 1 medium red onion, quartered and thinly sliced
  • 185g smoked pancetta [optional]
  • 2 large cloves of garlic, chopped
  • 125ml white wine or water
  • 2 tablespoons chopped mint
  • Salt and pepper

Cut and trim the artichokes, leaving just the edible heart and cut each quarter into thirds, dividing each artichoke heart into 12. Pod the broad beans and peas and blanch for 1 minute in boiling water and refresh in ice cold water. If some of the broad beans are too large, remove the pale green outer skin.

Heat the olive oil in a large saucepan or deep sided frying pan and add the artichokes, onion and pancetta if using and cook gently for about 15 minutes, stirring frequently to prevent the vegetables burning. Season with salt and pepper early on as artichokes are very porous. Add the broad beans and peas and cook for a further 5 minutes. Add the chopped garlic, stir briefly then add the wine or water and cook for a further 10 minutes until all the liquid has evaporated into the vegetables. Pierce the artichokes with a knife to see if they are tender. If they need more cooking, then add a dash more water and cover with a lid. When the vegetables are cooked add the chopped mint, check the seasoning and leave the vegetables to stand for a few minutes to allow the flavours to emerge from the heat.

If using frozen peas and broad beans then add them 5 mins before adding the mint and when the artichokes are nearly done. If the broad beans are large then add them before the peas. Pea skins if very fresh can add an extra sweetness to this dish, but add just a few. Scrape the inside of the pod to get rid of the slightly bitter membrane, then cut them up and add half way through cooking, before the broad beans.

Recipe by Stirred’s Sophie Braimbridge.

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