Moroccan broad bean and artichoke salad recipe

Date:17-05-2013 07:58:08 read:13

Moroccan broad bean and artichoke salad recipe

Broad beand and artichokes make a perfect pairing in this salad.

Fresh: a broad bean and artichoke salad Photo: Nassima Rothacker
< >
  • Article

    Marx Hix's Moroccan feast

  • Recipe

    Fish, fennel and pea tagine

  • Recipe


  • Recipe

    Whipped beets with goat's curd and walnuts

  • Recipe

    Minty Black cow

Serves 4-6

In the Marrakesh souk the stallholders sell bags of prepared artichoke hearts.

The juice of 2 lemons

2-3 large globe artichokes

2kg broad beans, podded

4 tbsp olive oil

A handful of flat-leafed parsley, washed and dried

A handful of mint leaves, washed and dried

Take a non-reactive stainless-steel or glass bowl and put the juice of one lemon and 500ml water into it. Trim about 2-3cm off the top of the artichokes with a serrated knife, then carefully cut away the stalk as close to the heart as possible.

Remove the outer leaves by pulling them out with your fingers until you reach the paler-coloured ones in the middle. Use a sharp knife to carefully trim away the leaves until you reach the white choke. Scoop out the furry bits in the middle with a spoon and trim away any remains of outer leaves until you have a nice clean bowl-shaped heart. While you are doing this, dip the artichokes in the lemon juice and water every so often to keep them white.

Once fully trimmed, put in the lemony water and leave until required (for no longer than 3-4 hours).

Cook the broad beans in boiling, salted water for about 14-2 minutes, then drain and refresh under the cold tap. Peel the skin from any large ones and leave it on the smaller ones.

Slice the artichokes as thinly as possible with a sharp knife or with a mandoline.

Mix the beans and artichokes with the olive oil and the juice from the other lemon and season. Tear or chop the mint and parsley leaves toss into the salad and serve immediately.

    Ever For Health Copy Rights 2013