Fritella

Not to be confused with Frittella (2ts) which are the Sicilian fried delights, this dish is its anthesis. The epitome of Spring and typically Sicilain in preparation; three ingredients at their seasonal prime, young artichokes, peas and broad beans. The dish lives and dies by these three vegetables, oh and the extra virgin olive oil its bathed in. Tinned, dried or jarred don’t really work here from a flavour and visual r perspective- its should be bright and sparkling. Spring on a plate.

Serves 4

300g fresh peas
600g fresh broad (fava) beans
4 violet artichokes
100 ml extra virgin olive oil (not too spicy)
1tbsp white wine vinegar1 large banana shallot finely sliced
A handful of fresh mint leaves 

Sea salt, black pepper and lemon juice for seasoning

4 slices focaccia, grilled

Salsa verde

½ small bunch of flat-leaf parsley (with stalks) 

½ bunch of mint

½ bunch of chives

5g capers, drained 

2 salted anchovies

1 tablespoon red wine vinegar

juice of ½ lemon

75ml extra virgin olive oil

salt and pepper

Put the herbs, capers and anchovies into a jug blender with the vinegar, seasoning and lemon juice. Start to blend, then, with the machine running, add the olive oil in a steady stream. You should end up with a thick, green, rustic sauce.

Prepare the artichokes and take off any hard leaves or spikey parts. Cut them into quarters, lengthwise and soak them in water and lemon juice for about 15 minutes to stop them discolouring. Shell the peas and the beans.
in a medium saute pan over a low heat sweat the sliced shallots in olive oil until soft and add then add the artichokes, the peas, the broad beans and a glass of water. Add salt and pepper to taste and cover with a lid. Cook on a low heat for about 25 mins, stirring every 5 minutes and ensuring there is always some liquid (if necessary add more water). Add the vinegar to the mint, stir well and add to the fritelle and cook for another couple of minutes. By the end of cooking the liquid should have almost disappeared though fritella should not be dry. Before serving add the olive oil and 100ml of the salsa verde,  stir and sit for 10 minutes before serving on top of warm foccacia. Delicious with some shaved pecorino or parmesan.