A classic Southern European dish
ingredients for 4 abundant servings (cost about 6€ pp)
- salt
- 8 artichokes
- 2 lemons
- 1 kg fresh broad beans
- 500 g fresh ripe tomatoes
- 4 country pork sausages
- fresh garlic or fresh onion
- fresh spearmint
- EV olive oil
- Black pepper
The pairings broad beans and artichokes or broad beans and sausages are very common in Southern European cuisines. I combined all three ingredients and I completely changed the cooking method, preparing this dish à la minute.
First of all we have to elaborate the artichokes. We can read about the whole procedure here. After boiling the artichokes we pass them from a hot greased pan in order to brown them and concentrate their aromas. We keep them aside.
We peel the broad beans and we boil them in very hot salted water for some minutes till tender. Early and small broad beans require less time that late and larger ones. We also keep aside.
Starting from cold pan we slowly roast the sausages, cut in pieces. When they are ready (we cut an edge and we taste) we raise the temperature and we brown them for a minute or two. We also keep aside.
In the same pan, with the sausage fats we add the fresh garlics or the fresh onions, minced. If required we add some olive oil. We subfry them, using gentle temperature till tender, they don´t need much time as they are fresh.
We peel the tomatoes and we cut them in pieces. We add them in the pan, we salt them and we let them cooked for some minutes, we want just to concentrate their taste and not to to reduce their fresh aroma.
We heat all the ingredients putting them in a preheated oven for some minutes and we put them in plates, as shown at the photos or as we like.
We garnish with fresh spearmint, black pepper and EV olive oil and we serve.
