A Roman dish celebrating the time when artichokes, peas and broad beans are in season.
- 500g podded fresh broad beans
- 500g podded fresh peas
- 4 globe artichokes
- About 3tbs extra virgin olive oil
- 200g fresh new springtime onions, peeled and sliced
- 10 prosciutto slices
- 3tbs chopped mint
- Sea salt and freshly ground black pepper
Separate the large broad beans from the small ones. Do the same with the peas.
To prepare the artichokes, pull away the tough outer leaves, trim the stalks and cut off the tough tips. Trim the artichokes down to the hearts and tender, pale green leaves. Cut each artichoke lengthways in half and then into quarters. Cut away any choke.
Heat the olive oil in a thick-bottomed saucepan. Add the onions and cook briefly to soften, then add the artichokes. Fry together for five minutes, lightly colouring the vegetables. Add the larger broad beans and peas and continue to fry, stirring to coat all the vegetables with oil, for another five minutes.
Add the remaining peas and broad beans and stir to mix. Pour in 100ml of hot water, just to cover the vegetables, then lay four or five slices of prosciutto over the surface. Cover the pan and simmer gently for about 30 minutes until all the vegetables are tender. If the liquid dries out, add more olive oil, not water.
Season and stir in the chopped mint. Serve with the remaining prosciutto and pieces of bruschetta.
Recipe taken from MasterChef: The Masters at Home by various authors. Photography by David Loftus