Difficulty: Easy - for beginners
Dietary guidance: v v n g d
500g of fresh peas without pods
400g of fresh broad beans podded
8 small violette artichokes
2 small red onions
a quarter of a spring garlic bulb
a few sprigs of each mint, parsley, dill, tarragon, chervil and marjoram
a pinch of Turkish pepper flakes (or other mild dried chilli pepper)
a generous amount of olive oil
Take the artichokes and cut the stems leaving about 5 cm below the choke. Peel the leaves one by one taking care not to pull off much choke. When a little less than half the leaf is tender and pale yellow instead of dark green and tough, stop peeling and cut the dark green tops off. Peel the outside of the stem and the base of the heart. Remove any furry choke and quarter the artichokes before setting them aside in some lemony water.
Finely chop the onion and fry it gently in olive using a deep heavy bottomed pan. When the onion has turned a little translucent add the garlic, finely chopped, and season well with salt and pepper. When this mixture has cooked long enough for the onion to start to break up and the flavour developed the sweetness only onions and garlic can, add the artichoke quarters continue to cook slowly for another five minutes until they begin to soften. Add the peas and broad beans, fry gently for a little while and then add enough water to almost cover the vegetables. Place a piece of greaseproof paper over and allow to cook gently until everything has softened and the flavours have all mingled. Coarsley chop all the herbs, add them and then finish with the lemon and a glug more delicious olive oil for good measure.
Serve a little warmer than room temperature in a bowl, with a piece of toast rubbed with garlic and drizzled with oil.