Quick artichoke and broad bean mix

Ingredients

6 artichoke bases
100g/3½oz broad beans
2 tbsp sunflower oil
1 clove garlic
1 head Chinese leaves, cut into strips
2 tbsp pumpkin seed oil
100g/3½oz fresh button mushrooms, sliced
1 tbsp lemon juice
salt and freshly ground black pepper to season

Method

1. Blanch the artichokes and broad beans in boiling water until just cooked and drain well.
2. Slice the artichokes and skin the broad beans.
3. Heat the sunflower oil in a pan and add the sliced artichokes, garlic and half the Chinese leaves. Cook for two minutes, then add the broad beans and pumpkin seed oil, and remove from heat.
4. Sprinkle the sliced mushrooms with lemon juice. Mix the mushrooms and the remaining Chinese leaves with the cooked ingredients.
5. Add more lemon juice, season to taste and serve.