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Article: New ways to whet the appetite

Article from:
The Nelson Mail
Article date:
September 28, 2001
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If you want to try some adventurous new ideas with broad beans and elevate them out of the ordinary, here are some exciting new ways to enjoy an old favourite.

Stew of artichokes, broad beans and garlic

This is a traditional stew of Provence where most kitchen gardens feature a few globe artichokes and rows of broad beans for spring harvest.

The recipes uses a marriage of these two classic Provencal vegetables and blends green garlic, pulled in spring when the bases are just beginning to swell and have a mild onion-like flavour and appearance.

Served with fresh crusty bread and wine, this simple stew laden with the flavours of olive oil, garlic and herbs is a spring country treat.

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