Spicy broad beans with artichokes

Cover the broad beans and remove the stiff gray skin around the beans. There are then beautiful green beans left. Finely chop the garlic. Cut the artichoke hearts in four. Finely chop the fresh mint. Halve the olives.

Heat the olive oil in a small pan and gently fry the garlic with cumin and ginger until it smells nice. Season the broad beans and artichoke hearts with a few tablespoons of water and let it simmer for 4-6 minutes until the broad beans are al dente.

Meanwhile, with a peeler, scrape a wide bar of yellow lemon zest and cut into wafer thin strips. Remove the pan from the heat and pour in the lemon zest, mint, olives, salt and pepper. Serve the broad beans mixture lukewarm.