Fast Recipes

Sicilian artichoke, broad bean and pecorino salad

We know how finicky preparing whole artichokes can be, so we assure you that using marinated artichokes makes an equally delicious salad.

Photo: James Moffatt

James Moffatt

This pasta salad is fresh and hearty – perfect to make ahead and pack for a work lunch pick-me-up, or, better yet, a picnic in the park.



1.Trim artichoke stems and peel away tough outer leaves until you reach the pale inner hearts, and rub with lemon to prevent discolouration. Halve hearts, remove hairy choke with a teaspoon, then rub cut sides with lemon. Bring a large saucepan of salted water to the boil, add artichoke and boil for 3 minutes to par-cook. Remove with a slotted spoon, leaving water in pan on heat, and halve or quarter artichokes depending on size.
2.Add busiate to artichoke water and cook until al dente (8-10 minutes). Drain well, reserving 250ml pasta water.
3.Meanwhile, heat olive oil and butter in a deep frying pan over medium-high heat, add shallots and garlic and cook until just softened (4 minutes). Add artichokes to pan along with capers, broad beans, lemon juice and rind, and reserved pasta water, and stir until artichokes are tender (5-7 minutes). Add pasta, pecorino and oregano, and toss to combine (1-2 minutes). Season to taste and serve topped with crème fraîche, pecorino and scattered with oregano and preserved lemon.

Busiate is a type of long macaroni available from select supermarkets and specialty food shops. If unavailable, substitute casarecce.


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