Broad beans and tender artichoke hearts with dill, spring onion and lemon.
110 gFava/Broad
100 gArtichoke
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5 gDill
1 stalkGreen onion
1 tbspLemon Juice
2 tspDressing oil
To tasteSalt
To tasteBlack Pepper
Quarter the trimmed artichoke hearts, removing any remaining tough leaves and fibrous choke. Simmer in water for 15-20 minutes until tender, then drain and cool.
Boil the shelled broad beans in a separate pan for 4 minutes until tender. Drain and cool, then remove any tough outer skins.
Slice the spring onion and chop the dill. Whisk the lemon juice and oil with salt and pepper and toss gently with the artichokes, broad beans, onion and dill.