During months of April and May we find in the farmers market beautiful vegetables like the Artichokes, Peas, and Broad Beans. I first had this dish while visiting the south of Italy where climate and produce are very similar to those of Cyprus. I am adding fresh herbs like mint and coriander to elevate the aromas of the dish.
Green Spring Vegetables
Add the broad beans, bring to a boil and simmer for a 1 ½ minutes.
Take the beans out of the water in a bowl filled with water and ice to stop cooking and reserve their nice green color.
Drain and peel the outside skin of the beans. Keep aside.
Pour the vegetable stock and season with the salt and pepper. Bring to a boil and cook for 5 minutes. Add the artichokes and the lemon zest and cook for five minutes. Add the broad beans and the peas and cook for 2 minutes.
Remove from fire and add the coriander and the mint. Stir and let the flavors come together for 15 minutes. Serve while drizzling the remaining 3 tablespoons of oil and the vinegar.
Top with the shaved Parmesan cheese.
Green Spring Vegetables
Servings: 4 People
Ingredients
- 300 grs Peas
- 5 Artichokes , peeled, and hearts kept
- 300 grs Broad Beans , peeled from their thick skin to reveal their green Soul!
- 2 Scallions , roughly chopped
- 4 tablespoons fresh Mint , leaves picked and chopped
- 4 tablespoons fresh Coriander , leaves picked and chopped
- 7 tablespoons EVOO , Extra Virgin Olive Oil
- 2 tablespoons red wine Vinegar , mild preferably Cabernet Sauvignon
- 400 ml Vegetable Stock , Bouillon
- 3 litres Water , salted with a ½ tablespoon of Salt
- 1 Lime Zest
- 1 Lime juice
- 30 grs Parmesan cheese , shaves
- ½ teaspoon Sea Salt
- ½ teaspoon freshly ground Black Pepper
Instructions
- Place a medium pot on high heat add the salted water and bring to a boil. Add the broad beans, bring to a boil and simmer for a 1 ½ minutes.
- With a slotted spoon take the beans out of the water in a bowl filled with water and ice to stop cooking and reserve their nice green color. Drain and peel the outside skin of the beans. Keep aside.
- In the same pot over medium heat, pour 4 tablespoons of the oil and let it heat up for 1-2 minutes. Add the onions, and sauté for couple of minutes to soften but not to get brown.
- Pour the vegetable stock and season with the salt and pepper. Bring to a boil and cook for 5 minutes. Add the artichokes and the lemon zest and cook for five minutes. Add the broad beans and the peas and cook for 2 minutes.
- Remove from fire and add the coriander and the mint. Stir and let the flavors come together for 15 minutes. Serve while drizzling the remaining 3 tablespoons of oil and the vinegar. Finally, top with the shaved Parmesan cheese.
