Braised broad beans, peas and artichokes
- 4 slices pancetta (optional)
- 1tbsp olive oil
- 3 spring onions, trimmed and finely sliced
- 200g frozen broad beans
- 200g frozen peas
- 150ml chicken stock, made with ￼ stock cube
- 150g pack chargrilled artichokes antipasti, drained and cut into thick slices
- 1tbsp chopped parsley
In a nonstick frying pan, dry-fry the pancetta slices, if using, for 1 min on each side until crisp. Set aside on a sheet of kitchen roll.
Add the olive oil to the frying pan and fry the spring onions for 1-2 mins until just soft. Add the broad beans, peas and hot stock, then simmer for 2 mins. Add the artichokes and simmer for 2 mins more.
Crumble the pancetta into the pan and stir in the parsley. Serve immediately.