Name: Sicilian artichoke, broad bean and pecorino salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 6 small globe artichokes; 1 lemon, halved; 400 gm dried busiate (see note); 2 tbsp extra-virgin olive oil; 80 gm unsalted butter; 2 golden shallots, thinly sliced; 2 garlic cloves, finely chopped; 20 gm salted capers, rinsed; 200 gm podded broad beans (about 380gm unpodded); 1 tbsp lemon juice, plus 1 tsp finely grated rind; 80 gm (1 cup) finely grated pecorino, plus extra to serve; ¼ cup (loosely packed) oregano leaves, plus extra to serve; Crème fraîche and julienned preserved lemon, to serve

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.

Serves 4

Prep

15M

Cook

25M

Total

40M

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.

Ingredients

6 small globe artichokes

1 lemon, halved

400 gm dried busiate (see note)

2 tbsp extra-virgin olive oil

80 gm unsalted butter

2 golden shallots, thinly sliced

2 garlic cloves, finely chopped

20 gm salted capers, rinsed

200 gm podded broad beans (about 380gm unpodded)

1 tbsp lemon juice, plus 1 tsp finely grated rind

80 gm (1 cup) finely grated pecorino, plus extra to serve

¼ cup (loosely packed) oregano leaves, plus extra to serve

Crème fraîche and julienned preserved lemon, to serve

Method

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.