Artichoke and broad bean salad with preserved lemon

Description

I use the frozen artichoke bottoms obtainable from Middle Eastern and Asian grocers who also sometimes sell frozen skinned broad beans. Some supermarkets sell freshly shelled broad beans. You do not need to remove the skins if the broad beans are young.

Ingredients

2 tbsp extra virgin olive oil
1 tsp ground cumin
½ tsp ground ginger (optional)
3-4 cloves garlic, crushed
200g/7oz artichoke bottoms, defrosted, quartered or halved
200g/7oz broad beans (shelled weight)
salt
½ preserved lemon, peel only, cut into thin slices
8 green olives, to garnish (optional)

Method

1. In a pan, stir the oil with the cumin, ginger (if using) and garlic, then put in the quartered or halved artichoke bottoms and the broad beans. Cook over a low heat for a minute or so, stirring, until the aroma of the garlic rises.
2. Almost cover with about 250ml/9fl oz water, and add salt. Simmer, covered for the first five minutes, then uncovered for 10-15 minutes until the beans are very tender, and the sauce is reduced. Add the preserved lemon towards the end.
3. Serve warm, garnished, if you like, with a few olives.