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Broad bean and artichoke casserole with egg and lemon sauce

10 artichokes
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 lemons
2 eggs
2 cups of water
Sale & pepper
Serves 4

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.

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