Raid-the-storecupboard side

Raid-the-storecupboard side

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(3 ratings)

Prep: 5 mins Cook: 20 mins

Easy

Serves 4
This healthy side dish, packed with artichokes and beans, works well with salmon or grilled pork

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition:

  • kcal246
  • fat18g
  • saturates2g
  • carbs16g
  • sugars7g
  • fibre6g
  • protein7g
  • salt1g
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Ingredients

  • 280g jar artichokes in oil
  • 2 onion, finely sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic clove, finely sliced
  • 150ml passata
  • splash white wine (optional)
  • 140g frozen pea
  • 140g frozen broad bean
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • handful parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Heat a large frying pan with 3 tbsp of the artichoke oil. Fry the onions and garlic until soft and golden, about 15 mins. Pour in the passata and wine (if using). Cook for around 5 mins until thickened.

  2. Drain the artichokes and tip in with the peas and broad beans. Gently cook for 5 mins. Pop into a serving bowl, scatter with parsley and drizzle with a little extra artichoke oil, if you like.

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Comments, questions and tips

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Comments (3)

jadedermody's picture

Added baby potatoes to it and made it more of a stew severed with crusty bread and rest of the wine

jodinda's picture

I love that Good Food Magazine seems to think that people just keep artichokes in the store cupboard. Or maybe this magazine isn't aimed at people like me!

rocksocko's picture
5

This is a great side dish that works well with any main course from salmoln to lamb. I followed the receipe as above and it's incredibly easy and quick to put together plus being slightly unusual.

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