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  • Broad bean and artichoke salad with rocket and parmesan

Broad bean and artichoke salad with rocket and parmesan

Posted on Sep 24th, 2020
by Irene Milito
Categories:
  • Italian recipes

A quick and simple salad using preserved artichokes, which are obtainable from good Italian delis, and convenient frozen broad beans, which are lightly cooked until tender. It can be served as a starter, as a side dish to lamb dishes or as a light lunch with some crusty bread.

Cooking time: 10 minutes

Portions: Serves 2-4

Ingredients:

  • 100 g/3½ oz/⅔ cup frozen shelled broad (fava) beans 
  • 20 g/¾ oz/2½ tbsp pine nuts 
  • 150 g/5½ oz artichoke hearts preserved in oil, drained 
  • 2 handfuls of rocket (arugula) 
  • 30 g/1 oz Parmesan, shaved

Ingredients for dressing:

  • 2 tbsp extra-virgin olive oil 
  • Juice of ½ lemon 
  • Sea salt, to taste

Preparation:

Meanwhile, heat a small frying pan (skillet) over a medium heat and toast the pine nuts for about 3 minutes. Remove from the heat and set aside to cool. Drain the cooked broad beans in a colander, then rinse them under a cold running tap to cool them down and drain well. Place the beans in a bowl, together with the artichokes, rocket, cooled pine nuts and Parmesan shavings. Combine the dressing ingredients, pour over the salad, mix well and serve.

Irene Milito

Chi sono

Chi sono

Ciao e benvenuti, mi chiamo Irene Milito e vivo a Cosenza in Calabria. Fin da piccola ho avuto la passione per la cucina e la vita sana in generale. Tutti i miei consigli sono sicuri al 100% e le ricette sono super collaudate, realizzare con ingredienti sani e semplici, ma soprattutto realizzate con tanto amore e passione per la cucina.

Ricette

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