This Italian dish called frittedda represents spring. It’s made with artichokes, peas, and broad beans in agrodolce, which means sweet and sour.
It’s made with seasonal produce, and it’s a super delicious naturally vegan dish that can be served with bread but also with pasta.
What you need for this Sicilian Frittedda :
- Frozen or fresh peas
- Frozen or fresh broad beans
- Artichokes
- Spring onions or a small onion
- Wild fennel (or dill or mint)
- Garlic cloves
- Extra virgin olive oil
- Salt and pepper
- Lemon and water for the artichokes
- Vegetable stock
- Sugar
- White vinegar
How to make this Sicilian Frittedda
Prepare the vegetables. Clean the artichokes, by removing the outer thoughter leaves, removing the furry bit inside and any spiky leaves inside and cutting them into thin slices. Place them in a bowl with water and lemon until ready to use them.
If using fresh peas and broad beans gently pull the pods open. Finely dice the spring onion and wild fennel.
Cook the vegetables. Heat up olive oil in a pan on low heat, add the spring onion and cook for 5-8 minutes until translucent. Now add the artichokes and wild fennel, cook for a few minutes then add the peas and broad beans. Keep the heat low/medium and add vegetable stock or water, salt and pepper and cover with a lid. Don’t stir and let it cook for 15 minutes. Now mix sugar with vinegar and add it to the pot, and continue cooking for 5 minutes until the vinegar has evaporated.
Now it’s ready to serve. Plate and drizzle with some more olive oil. It’s great on its own with some bread or some pasta.
More Naturally Vegan Italian Recipes
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Sicilian Frittedda – Artichoke, Peas, Broad Beans
Ingredients
- 300 g frozen or fresh peas
- 300 g frozen or fresh broad beans
- 4-5 artichokes
- 2 spring onions white parts or 1 small onion, finely chopped
- 1 sprig of wild fennel or dill or mint
- 2 garlic cloves
- 3 tbsp extra virgin olive oil (1 for garnish)
- salt and pepper to taste
- Lemon and water for the artichokes
- 1 cup Vegetable stock
- 2 tsp sugar
- 3 tbsp white vinegar
Instructions
- Clean the artichokes, by removing the outer thoughter leaves, removing the furry bit inside and any spiky leaves inside, then cut them into thin slices. Place them in a bowl with water and lemon until ready to use them. If using fresh peas and broad beans gently pull the pods open. Finely dice the spring onion and wild fennel.
- Heat up olive oil in a pan on low heat, add the spring onion and cook for 5-8 minutes until translucent. Now add the artichokes and wild fennel, cook for a few minutes then add the peas and broad beans. Keep the heat low/medium and add vegetable stock or water, salt and pepper and cover with a lid. Don’t stir and let it cook for 15 minutes. Now mix sugar with vinegar and add it to the pot, and continue cooking for 5 minutes until the vinegar has evaporated.
- Now it’s ready to serve. Plate and drizzle with some more olive oil. It’s great on its own with some bread or some pasta.
