Broad beans & artichokes

Recipe by Damaris Beems
0.0 from 0 votes
Course: Salads, SidesCuisine: Arab, Morrocan




Cooking time


Total time



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)

  • olive oil

  • 15 green olives


  • Heat the pan and pour in a few table spoons of olive oil. Add the dried herbs and let them mix well with the oil to release the taste and the smell. Add the garlic, cut in small pieces. Stir well again.
  • Cut the artichoke heart in quarters. Get the broad beans out of their pods. Put the artichoke and the broad beans in the pan.
  • Pour 250 ml of water in the pan, close the lid and let it all warm up in a few minutes. Then take off the lid and let it simmer for another 10 minutes or so.
  • Peel the skin off of the preserved lemon. Cut it into small pieces. Make sure you do not add the white flesh, this is bitter. Add the zest with the beans.
  • Cut the olives in half and add them in the pan.
  • Add salt and pepper to your taste. Serve the salad lukewarm.

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