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BROAD BEANS AND ARTICHOKES
Shell the beans. Boil for 3 minutes. Drain and freshen; the skin will be very easy to remove if you slit the black line with your fingernail and squeeze the bean. Peel the artichokes the way you do for potatoes, keeping only the hearts which you rub, one by one with lemon to prevent from darkening. Melt a large tablespoon of butter in a casserole. Put in the diced ham and whole onions, brown for a few minutes while stirring. Add the artichoke hearts, moisten with a glass of water and cover. Cook for 30 minutes over a low heat.Then add the beans, the remaining butter and a pinch of sugar. Salt to taste, pepper, stir to mix, cover and cook over a very low heat until the beans are melting. This takes 10 to 30 minutes according to season and size.
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6 2/3 lbs broad beans (preferably small)
12 to 18 small purple artichokes
7 oz ham, diced
24 small onions
2 lemons
3 1/2 oz butter
salt, pepper, sugar
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40
mn
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55
mn
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We recommend you serve a white Cassis wine with this dish.
