Raid-the-storecupboard side

Raid-the-storecupboard side

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(5 ratings)

Prep: 5 mins Cook: 20 mins


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

Nutrition and extra info

  • Vegetarian
  • Vegan


  • kcal246
  • fat18g
  • saturates2g
  • carbs16g
  • sugars7g
  • fibre6g
  • protein7g
  • salt1g
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  • 280g jar artichokes in oil
  • 2 onions, finely sliced



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

  • 3 garlic cloves, 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…

  • handful parsley, chopped



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


  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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19th Jul, 2017
Seemed to be both bitter and intensely sweet, quite a strange combination. It was also very oily.
jadedermody's picture
29th Apr, 2015
Added baby potatoes to it and made it more of a stew severed with crusty bread and rest of the wine
1st Sep, 2014
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!
16th Jan, 2012
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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