Broad bean and artichoke casserole with egg and lemon sauce
Half kg broad beans
125 gms butter
2 finely chopped onions
A bunch of finely chopped spring onions
Half a bunch of chopped dill
3 sliced carrots
2 cups of water
Sale & pepper
Preparation of artichokes
Wear gloves if you don’t want to stain your hands. Take the
fresh artichokes and remove the outer leaves until you reach the
heart. Drop them in cold water with 1 squeezed lemon, which stops
them going black. Leave for 20 minutes.
In a pot, sauté your onion and butter. Then pour in your
water, spring onions, carrots, artichokes and broad beans. Simmer
for an hour. Add salt, pepper and dill. Remove pot from the stove
and leave to cool for five minutes.
Beat two eggs, and slowly add lemon juice, as well as some juice
from the pot. Once whisked, add the egg and lemon sauce to the pot
slowly and stir.
Copyright: Nick & Sue’s Gourmet Deli