I discovered this recipe at an authentic Greek restaurant called Pireaus Blues in Brunswick Street, Melbourne. Every now and again I stumble on a dish that's new, delicious, and so different it's thrilling. The mammas who make these dishes each day may laugh at this, having made it for decades, but it had me so excited I went to sleep that night thinking of it and woke up with the same thoughts. They were kind enough to give me the recipe , I hope you enjoy it as much as I do. Served with grilled sardines, it's divine.
Peel and clean the artichokes by stripping the leaves and the furry centre. Drizzle in 1/3 of the lemon juice to prevent the leaves discolouring.
Lightly brown the onion in olive oil before adding the garlic, dill and broad beans. Cover with 1 cup boiling water and season with salt and pepper. Bring to the boil then reduce heat to simmer for 10 minutes.
Add the artichokes and simmer for a further 10 minutes.
While the artichokes are cooking mix the flour with the remaining lemon juice until smooth. Add to the paste some of the bean liquid and continue stirring. Add the flour and lemon mix to the beans and stir through for a further 2 minutes while still warm.
Makes 4 servings
| Prep Time: | 15 mins |
| Cooking Time: | 20 mins |
| Ready in: | 35 mins |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 982 kj |
| Calories | 235 kcal |
| Fat | 10.3 g |
| Saturated Fat | 1.4 g |
| Total Carbohydrate | 16.3 g |
| Total Protein | 14.5 g |
| Fibre | 8.8 g |
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