Artichoke with Olive Oil and Fresh Legumes

Hello Dear Friends,

Nowadays, it takes me late in the evening to write the recipes as I take advantage of the daylight as much as possible and shoot videos and photos. When we have Ramadan ahead of us and there are many projects that need to be completed, days with less sleep and more work are waiting for me.

it's delicious broad bean artichoke Many years ago, I prepared the recipe in shell, because the broad beans were very fresh, it was quite good, but there were a little more extra ingredients.

It was huge but fresh from the village market by the summer house last Saturday. artichoke bowls When I found it, I decided to prepare it again with clear measurements. Since now is the time, the artichokes are boneless even if they are large. It melts like butter when cooked. But if you say you don't trust where you bought it, I suggest you buy 4 small and fresh artichokes and cook them in the same dimensions.

First, I opened the pods and took out the beans, then I peeled them from the raw material without boiling them. It's much better to peel it this way than boil it and melt it.

As I said, we found the artichoke and 1 large one very satisfying for 2 people. We ate the other one a day later. We like it very much, we eat it in the air, on the land, those who say what 1 large artichokes are can increase the broad beans and other ingredients by 2 measure.

By the way, you definitely don't need to use flour as I use a lot of lemon in it. When the water is drained with the beans, they already turn white.

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Love…

Ingredients for the Fresh Broad Beans Artichoke Recipe with Olive Oil

• 2 large but boneless bowls of artichokes (no bones if fresh)
• 2 cups of fresh broad beans (shells removed)
• 4 tablespoon of olive oil
• 1 large onion
• 2,5 water glass of water
• salt
• 1 teaspoon of granulated sugar
• Juice of 1 lemon
• dill for serving

How to Make an Artichoke Recipe with Olive Oil and Fresh Broad Beans?

1. Chop the onion for food, put it in the pan with olive oil, add a little salt and fry it until it becomes transparent.
2. Put the artichokes face down on the transparent onions, add the sugar, the juice of 1 fresh lemon and 2,5 cups of water and cook on low heat with the lid closed until they soften. (It's ok if the blade sinks easily)
3. Add the extracted broad beans to the pot and cook on low heat with the lid closed until the broad beans turn yellow and soften. (About 12 minutes)
4. Leave the cooked food to cool in the pan. Take the cooled artichokes on a serving plate, fill the broad beans with the help of a spoon.
5. Pour the broth over the dish and sprinkle with chopped dill and serve.