Artichokes with Fresh Broad Beans
|Artichokes||8 (Depending On Their Size)|
|Lemon juice||1 Tablespoon|
|Fruity olive oil||4 Fluid Ounce (125 Milliliter)|
|Broad beans||2 Pound, half shelled and half still in the shell (In The Pod, 1 Kilogram)|
|Leeks||3 , split lengthways and washed, then cut into 1 1/2 inch pieces (Young Variety)|
|Freshly ground black pepper||To Taste|
|Flat leaf parsley||1 Ounce, chopped (25 Gram)|
|Fresh dill||1⁄2 Ounce, chopped (15 Gram)|
|Finely chopped mint||2 Tablespoon|
|Lemon||1 , zest grated and juiced|
Remove the tough outer leaves from globe artichokes and trim them so they are about 3-4 cm (1-1 1/2 in) long.
Remove the choke and trim the stem to about 2.5 cm (r in), if the vegetable is small and soft, or remove stringy stems entirely.
If the artichokes are very large, cut them in halves or quarters.
Put them into a bowl of water acidulated with lemon juice, so they don't discolour while you work.
In a large flameproof casserole heat the olive oil and add the beans, artichokes and leeks, with salt and pepper.
Saute for about 5 minutes, add 250 ml (8 fl oz) water, cover and simmer for 20 minutes.
Add the herbs, lemon zest and juice and continue simmering for another 5-10 minutes, until all the vegetables are tender.