Broad bean and artichoke stew

This stew uses artichokes, broad beans, fennel, onions and parsley from the garden.


Recipe for 12 tastes in the classroom.


Equipment

  • Metric measuring spoons and cups
  • Small saucepan
  • Chopping board
  • Bowls 2 small and 2 large
  • Serving bowls x 4
  • Serving spoons x 4
  • Deep saucepan.
  • Knives 1 small, 1 large.
  • Tongs


Ingredients

  • 6 cooked artichokes (cut into quarters)
  • 3 cups water or stock
  • 5 parsley stalks
  • 4 Wild fennel stalks
  • 2 large brown onion.
  • 2 heaped table spins tomato paste
  • 3 table spns olive oil
  • Freshly ground pepper and salt flakes
  • 20 broad beans
  • 3 cooked potatoes (cut into small cubes)
  • 3 cloves of garlic
  • Pinch of cumin


What to do

  • This recipe requires about 25 minutes cooking time so you may need to form two groups - one group to cook the broad beans and chop the herbs and another to begin the sauce for the stew.
  • Chop the onions and garlic and place into a bowl until it is time to use them.
  • Remove the broad beans from their pods and wash them.
  • Fill a small saucepan with water and bring it to the boil. Place the broad beans into the boiling water and cook the beans until they are aldente, (just soft). Place them onto cold water to refresh them and leave them to the side until it is time to add them to the stew.
  • Cut the artichokes into 4 and dice the cooked potatoes, place into a bowl.
  • Finley chop the parsley and wild fennel. Place half the herbs into a bowl with the artichokes and potatoes and place the other half of the herbs into another bowl to sprinkle on to the stew once it is ready.
  • Now begin to sauté the garlic and onion with the cumin, add the tomato paste once the onions become clear. Cook the paste for a minute or so and then add the water.
  • Next add the potatoes and artichokes that are in the bowl with the herbs. Cook the stew for a further 5 mins.
  • Now it is time to add the cooked broad beans. Continue to cook the stew until the potatoes are soft and the bens become a dull green colour, this could take a further 10 minutes. Make sure the stew is moist and not too dry. Add more stock or water if needed.
  • Add the herbs that were set aside and season to taste.
  • Serve into the four serving bowls with four serving spoons.