Sicilian frittella

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This dish is a delicate yet vigorous mix of the best vegetables the orchard produces in this time of the year. Together with the last artichokes, in fact, you can buy the first tender beans and fava beans. A touch of sweet and sour will complete the recipe, giving it an original, intriguing Sicilian flavour.

Serves 4/6

  • 2 large artichokes
  • 1 lemon
  • 250 gr shelled fava beans
  • 125 gr shelled green peas
  • 2 medium shallots
  • 3 tbsp extra virgin olive oil
  • 2 tbsp white wine vinegar
  • 2 tsp white caster sugar
  • 1 bunch fresh mint

Finely chop shallots and clean artichokes: peel off the outer leaves, which are the hardest, cut off 1 cm at the top, refine the stems and halve them. If the artichoke hearts have some hairs in them, pull them off using a sharp knife. Now quarter the halves, repeat the operation so to have 8 slices per artichoke, and place in cold water with lemon juice, so that they don’t brown.

In a large saucepan stir the shallots and olive oil, cooking slowly until soft.

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Finally toss in the artichokes. Leave them to cook on a low-medium heat for 5 minutes,  pouring in some water, and cover the pan. Then add in the green peas and fava beans, mix well and cook over low heat for around 20 minute. Every now and then add some water to keep the vegetables soft and make sure they have enough humidity.

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At the end you should have tender vegetables and an almost liquid sauce; add the vinegar with the sugar, mix well and  leave it to thicken for 2-3 minutes. Pour in the vegetable mix and stir. Complete with fresh mint and serve the day after at room temperature.

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