Quick artichoke and broad bean mix

Prep time less than 30 mins

Cook time less than 30 mins

Serves 2

Dietary Vegetarian

Method

Blanch the artichokes and broad beans in boiling water until just cooked and drain well.
Slice the artichokes and skin the broad beans.
Heat the sunflower oil in a pan and add the sliced artichokes, garlic and half the Chinese leaves. Cook for two minutes, then add the broad beans and pumpkin seed oil, and remove from heat.
Sprinkle the sliced mushrooms with lemon juice. Mix the mushrooms and the remaining Chinese leaves with the cooked ingredients.
Add more lemon juice, season to taste and serve.

6 artichoke bases

100g/3Â½oz broad beans

1 clove garlic

1 tbsp lemon juice

100g/3Â½oz fresh button mushrooms, sliced

salt and freshly ground black pepper to season

2 tbsp pumpkin seed oil

2 tbsp sunflower oil

1 head Chinese leaves, cut into strips

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