This recipe uses frozen broad beans and artichokes marinated in oil to make it quick and easy. However, if you have fresh broad beans and artichokes, these can also be used. Peeled broad beans are a real treat but this step is not essential, especially if the broad beans are quite small. For a more substantial meal, add a can of cannellini beans or some crumbled feta.
Serves 4
- 200g/7oz rocket
- 450g/1lb frozen broad beans, thawed or cooked
- 8 artichoke hearts, marinated in oil
- 1 garlic clove, finely chopped (optional)
- juice and zest of 1 lemon
- 2 tbsp olive oil
- sea salt and freshly ground black pepper
To Serve
Put the rocket into a large salad bowl. Slip the broad beans out of their shells, if you like, and add them to the rocket.
Slice up the artichoke hearts and add these along with the garlic, if using.
Sprinkle on the lemon zest followed by the lemon juice and olive oil. Season well with salt and pepper. Stir gently to combine the ingredients.
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