Ingredients

6 artichokes

2 Kg. fresh broad beans

1kg peas

1 onion

2 lemon

sugar to taste

1/2 tablespoon GIAFAR mountain fennel

extra virgin olive oil to taste

Salt to taste

pepper to taste

Preparation

Clean the artichokes, removing hard leaves and tips, cut them into segments and soak them for half an hour in water and lemon, then dry them with a cloth. Shelled the broad beans and peas. Pour 1/2 glass of oil into a large terracotta pan and sauté the finely chopped onion; add the artichokes and let them brown for a few minutes, adding the broad beans, the peas and half a spoonful of “Giafar Sauce” fennel. Add salt, pepper and cook over a low heat, adding a little water when the bottom dries out too much. Spray with two spoonfuls of vinegar and half a spoonful of sugar, stir until the sugar dissolves. Serve cold.