A workers' cooperative growing food on London's edge in the Lea Valley

Broad Beans with roast Artichokes and Potatoes

broad beans, cooked

800g new potatoes, halved

80ml extra virgin olive oil

a sprig of rosemary, chopped

2 globe artichokes

1 wet garlic bulb, chopped (If you haven’t got any of our wet garlic left in the fridge, just add some whole unpeeled cloves instead for a rustic look.)


In an ovenproof dish, mix the potatoes with the olive oil, rosemary and some seasoning. Place in an oven preheated to 200°C/Gas Mark 6 and roast for about 30 minutes, until the potatoes are starting to brown.

Meanwhile, prepare the artichokes by boiling them whole. Cut each one into eighths and add the segments and the wet garlic to the potatoes. Mix together and return to the oven for another 30 minutes, until the artichokes and potatoes are cooked through.

Serve with the cooked broad beans.

Categories:  Recipes, artichoke, Broadbeans, rosemary

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