Frittedda
Frittedda is a Palermo spring dish of young artichokes, broad beans and peas braised in olive oil with spring onion and wild fennel, sometimes finished with a touch of vinegar and sugar.
CKContributed by The Castruriali Kitchen · CastrorealeSee all their recipes →Ingredients
- 4 young artichokes
- 1 lemon
- 300 gpodded broad beans (from about 1 kg in the pod)
- 300 gpodded peas (from about 800 g in the pod) or frozen
- 4 spring onions, sliced
- 5 tbspCastruriali extra virgin olive oilThe vegetables braise slowly in olive oil, which carries their sweetness.
- a handful of wild fennel fronds or dill, chopped
- 1 tbspwhite wine vinegar (optional)
- 1 tspsugar (optional)
- salt and black pepper
Method
Prepare the artichokes. Pull off the tough outer leaves, trim the tops and peel the stems. Cut into eighths, scoop out any choke and drop into water with lemon juice.
Braise. Warm the oil in a wide pan and soften the spring onions for 3 minutes. Add the drained artichokes and 100 ml (⅓ cup) of water, cover and cook for 10 minutes.
Add the beans and peas. Add the broad beans, peas and fennel, season, add a splash more water if dry, cover and cook for 10–15 minutes until everything is tender.
Finish. If you like it agrodolce, stir in the vinegar and sugar and cook for 1 minute. Serve warm or at room temperature with a thread of raw oil.