Braised broad beans with artichoke

The fresh vibrant colour and distinctive nutty flavour of broad beans make this a sensational side dish.

• 3 1/2 cups (about 500g) fresh broad beans (see note)
• 2 teaspoons olive oil
• 20g butter
• 2 slices prosciutto, torn
• 1 small brown onion, finely chopped
• 1 cup chicken stock
• 170g jar marinated artichoke hearts, drained

Energy 658kJ	Fat saturated 3.50g
Fat Total 8.30g	Carbohydrate sugars g
Carbohydrate Total 4.70g	Dietary Fibre 9.30g
Protein 11.70g	Cholesterol 18.00mg
Sodium 697.00mg

All nutrition values are per serve.

1. Step 1

   Place broad beans in a heatproof bowl. Cover with boiling water. Set aside for 30 seconds. Drain. Refresh in a bowl of chilled water. Drain. Peel and discard skins.

2. Step 2

   Heat oil and butter in a deep, frying pan over medium-high heat. Add prosciutto. Cook, stirring, for 2 to 3 minutes or until crisp. Set aside. Add onion. Cook, stirring, for 5 minutes or until softened. Add stock. Bring to the boil. Add broad beans and artichokes. Reduce heat to medium. Cook for 2 to 3 minutes or until heated through.

3. Step 3

   Serve broad bean mixture topped with prosciutto. Season with pepper.

Serves 4 as a side. You'll need around 1.5kg fresh broad bean pods. Try adding a splash of white wine when adding the stock for extra depth of flavour.