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Ingredients

• 4 young artichokes
• 1 lemon
• 300 g podded broad beans (from about 1 kg in the pod)
• 300 g podded peas (from about 800 g in the pod) or frozen
• 4 spring onions, sliced
• 5 tbsp Castruriali extra virgin olive oil — The vegetables braise slowly in olive oil, which carries their sweetness.
• a handful of wild fennel fronds or dill, chopped
• 1 tbsp white wine vinegar (optional)
• 1 tsp sugar (optional)
• salt and black pepper

Method

1. 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.
2. 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.
3. 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.
4. 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.