Frittedda SicilianaAll Recipes
- 200g Frozen Peas (400g fresh if available in their pods)
- 300g Frozen Broad Beans (600g fresh if available in their pods)
- 200g Artichoke Hearts cut in half or quarters in Oil & Vinegar (or 6 whole fresh artichokes)
- Splash of white wine
- 2 x Cloves of garlic
- 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!
If using fresh artichokes, begin by cleaning the artichokes by removing the tougher outer leaves until you reach the heart of the artichoke which is tender. Remove the choke of the artichoke (the furry spikey part in the centre with a teaspoon), place the hearts in water with a lemon cut in half to stop any browning.
Cut the artichokes in quarters and place in a cold frying pan with the cloves of garlic which have been lightly crushed (keeping the skin on the garlic) and add a 2 tablespoons of olive oil. Turn on the heat to a medium flame and begin to fry, once the garlic is lightly golden add a splash of white wine and reduce until the alcohol has burnt off. Season with a pinch of salt and freshly ground black pepper and a 200ml – 300ml of cold water and place a lid on the frying pan and cook until the artichokes are tender (around 10 – 15 minutes).
For cooking the broad beans and peas separately but using the same water to boil them in and the same method. If you are able to find fresh broad beans in their pod and peas then pod the beans and peas from their outer shell and cook for 2-3 minutes in salted boiling water. Immediately drain and immerse in ice cold water for the broad beans 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. Cook the frozen 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 either freshly cooked artichokes or the ones ready prepared stored under oil and vinegar. *
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 fish, meat or as a light fresh vegan Sicilian salad.
*We use both quartered and halved for different textures.