Ingredients for 4 people: 400 g freshly shelled peas (or frozen ones)3 tender medium-sized artichokes
½ lemon½ white onion3 tbsp Extra Virgin Olive Oil1 pinch of nutmeg2 mint leaves mint2 basil basil1 tbsp Balsamico Bianco1 tbsp sugar salt pepper (to taste)
Sweat the thinly sliced onion over a medium heat in 3 tablespoons of olive oil. Add the sliced artichokes (washed, with the outside petals and thorny parts removed, and after soaking for 20 minutes in water and lemon juice), stir and cook for 5 minutes; add the peas and the “pinch” of nutmeg as well.
Stir again, season with salt and pepper, then leave to cook over a low heat for around 30 minutes; if necessary, while cooking add some warm water or vegetable stock (half a glass). Before removing from the heat, add the mint, basil and vinegar mixed with the sugar and stir well for 3-4 minutes over a strong heat.