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Braised peas, broad beans and artichokes with bruschetta

Theo Randall from Market Kitchen
Theo Randall’s vegetarian starter is a delightful mix of fresh flavours, with cooling mint and zingy spring onions

Braised peas, broad beans and artichokes with bruschetta

Method

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1. To prepare the artichokes, remove the outer leaves of each artichoke revealing the pale inner heart and cut off the stem. Open the inner heart and using a teaspoon remove the hairy choke from each artichoke. Slice the artichoke thinly.

2. In a small frying pan, heat a drizzle of olive oil and add the spring onions. Cook for two minutes.

3. Add the sliced artichokes to the spring onions. Add a splash of water to stop any of the vegetables browning too much.

4. Stir in the peas and broad beans and cover for 2 minutes, then add the water and cook for a further 5-6 minutes. After 1 minute add the finely chopped swiss chard stalk, then after 4 minutes add the chard leaves.

5. Toast or grill the bread until golden brown, rub with garlic and brush with olive oil and season with a little sea salt.

6. Stir the chopped mint into the pan. Cook for a further 1-2 minutes, until the liquid has reduced and takes on a thick, syrupy consistency. Season with salt and pepper and a drizzle of olive oil.

7. Pile the broad bean, peas and artichoke mixture onto the ciabatta slices and serve.

Cook’s note
To prevent artichokes from going black before cooking but after they have been prepared, rub them with a halved lemon, then keep them submerged in a bowl of water with a squeeze of lemon juice added, until you are ready to use them.

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Serves: 2

Prep: 10 min
Cook: 15 min

Ingredients
4 artichokes
4 Spring onions, finely chopped
200g Peas, podded
200g Broad beans, podded
100ml water
1 Swiss chard, stalk white part finely chopped, leaf roughly chopped
2 slices ciabatta bread
1/2 clove Garlic
Olive oil, for brushing
sea salt, to taste
handful Mint, chopped