Serves 4

2 TBSP OLIVE OIL

1 SHALLOT, FINELY DICED

325 GRAMS FRESH FAVA BEANS

SALT AND PEPPER

325 GRAMS FRESH PEAS

340 ML JAR ARTICHOKE HEARTS, QUARTERED

250ML CHICKEN BROTH

PESTO FOR GARNISH

• IN A LARGE SKILLET HEAT THE OLIVE OIL, SHALLOT AND FAVA TOGETHER OVER MEDIUM HEAT. SEASON WITH SALT AND PEPPER

• COOK FOR 2-3 MINUTES

• ADD IN THE PEAS, ARTICHOKES AND BROTH. STIR AND SIMMER FOR 8-10 MINUTES

• TASTE FOR SEASONING

• SERVE HOT, GARNISHED WITH PESTO‌