Frittedda
Frittedda palermitana
Spring braise of artichokes, broad beans and peas
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.
The story
Frittedda appears for a few weeks in spring, when the first artichokes, broad beans and peas arrive at once. It is served warm or at room temperature as an antipasto or side, and leftovers make a very good pasta sauce.
Ingredients
Method
1Prepare 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.
2Braise
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.
3Add 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.
4Finish
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.
Tips for success
- If the broad beans are large, slip them out of their pale skins after blanching for 1 minute.
Variations
- Toss with short pasta and grated pecorino for a spring primo.
Making ahead and storing
Keeps for 2 days in the fridge.
What to drink
An Etna Bianco or a Catarratto.
Frittedda: your questions
Can I use frozen vegetables?
Frozen peas and broad beans work well; add them for the last 5–8 minutes. Frozen artichoke hearts also work.
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