Broad beans, artichoke hearts and preserved lemon. Someone has to come up with it. In Morocco this is is very common dish. And a great one too. Otherwise I would not feature it here. Fresh broad beans are the best, even opening them up for the beans is a task I enjoy. The artischoke hearts can be found frozen, in a pot or fresh. It’s up to you.
300 gram artichoke hearts
1,5 kilo broad beans (250 gram clean)
4 cloves garlic
1 table spoon ground cumin
1 table spoon ground ginger
1 preserved lemon (the zest)
15 green olives
Tag @a.la.damaris on Instagram and hashtag it #webringvegancookingtothenextlevel
Follow us @a-la-damaris on Pinterest
Like us on Facebook
Your email address will not be published. Required fields are marked *
Save my name, email, and website in this browser for the next time I comment.