Frittella di Carciofi
Spring fritter of Sicilian artichokes, broad beans and peas — a celebration of the season cooked with olive oil, white wine and fresh mint.
Ingredients
- 6small artichokes
- 200gfresh broad beans
- 200gfresh peas
- 1white onion
- 100mldry white wine
- Freshmint leaves
- Juice of 1lemon
- Extra virginolive oil
Method
Trim artichokes, rub with lemon. Cut into wedges, soak in lemon water.
Sauté onion gently in olive oil until soft and translucent.
Add drained artichokes, cook 5 minutes. Deglaze with white wine.
Add broad beans and peas, season well. Cover and cook 15 minutes.
Uncover, reduce any liquid. Finish with torn mint and a squeeze of lemon.
Learn to make Frittella di Carciofi with Chef Gabriele
A recipe gets you most of the way there. The rest is in the hands — how the dough should feel, when to stop working it, what the pan should sound like. Chef Gabriele teaches the arancini and street food classin Leichhardt, Sydney's Little Italy, in small groups where everyone cooks.
