- 200g Frozen Peas
- 300g Frozen Broad Beans (600g fresh if available)
- 200g Artichoke Hearts cut in half or quarters in Oil & Vinegar
- 1 x Shallot
- 15g Fresh Mint
- 25ml White Wine Vinegar
- 2 tsp Sugar
- Olive Oil and Extra Virgin Olive Oil
Frittedda is a typical dish originating from the capital city of Sicily, Palermo.
It is traditionally eaten throughout spring when the new season of broad beans and artichokes begin to appear in abundance across all the glorious and vibrant Sicilian food markets. Fritteda is fresh, sweet and tart from its agrodolce dressing and is perfect to have for Stuzzichini with an Aperitivo or as a side dish to any main course. We add fresh mint too as we love the freshness it brings to the dish. It is also naturally vegan, and uses vegetables and herbs in their peak season. Super quick to create, a great salad for spring summer!
Begin by cooking the broad beans. If you are able to find fresh broad beans in their pod then pod the beans from their outer shell and cook for 2-3 minutes in salted boiling water. Immediately drain and immerse in ice cold water and pop the outer tougher skin of the broad beans to reveal the bright green beans and place them to the side.
If cooking from frozen place the broad beans in salted boiling water and cook for 3-5 minutes, immediately drain and immerse in ice cold water and pop the outer tougher skin of the broad beans to reveal the bright green beans and place them to the side.
Next, cook the peas in salted boiling water and cook for 3-5 minutes, immediately drain and immerse in ice cold water and place to the side.
Finely slice the shallot to give long elegant strands and fry in a pan with 2 tbsp of olive oil on a low to medium heat. Once the shallot begins to turn lightly golden add 100 ml of cold water to the pan and gently simmer until the water has evaporated.
Once the shallots are tender and golden turn off the heat and add the vinegar and sugar, mixing well until the sugar has dissolved.
In a bowl, mix the cooked and drained broad beans and peas together adding in the halved or quartered artichoke hearts*
Tear in half of the mint and add in the shallot, vinegar and sugar mixture and combine all the ingredients well together.
Place the Frittedda on a serving platter and scatter with the remaining fresh mint and drizzle with a good quality Sicilian extra virgin olive oil. Serve with lingue flatbread or crostini and enjoy!
We use both quartered and halved for different textures.