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Ingredients
- 4 artichokes,
- 250 g/9 oz young broad beans in their pod,
- 1 head fresh garlic,
- 100 g/3 1/2 oz fennel tops,
- 30 g/1 oz plain flour,
- 2 lemons,
- 2 ActiFry spoons virgin olive oil,
- Salt, pepper
Details
Servings 4
Adapted from nutritiousanddelicious.co.uk
Preparation
Step 1
Remove the leaves from the artichokes, break off the stem to remove the strings, then cut the base. Remove the choke with a spoon. Put the artichoke hearts to soak in a recipient with 1 ActiFry spoon of water, 15g/1 tablespoon of flour and 1 sliced lemon.
Prepare the broad beans by cutting the tip with a knife, pulling the string to the other end. Cut them into 5-6 cm pieces.
Put the fennel tops into the ActiFry, pour in the olive oil and cook for 4 to 5 minutes (set a few aside for decoration). Add the crushed garlic, the broad bean pieces and sprinkle with a dash of water. Continue cooking for 10 minutes.
When the broad beans are tender, add the artichokes cut into four pieces. Season with salt and pepper. Add the liquid the artichokes soaked in and cook for another 15 minutes.
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