Braised peas, broad beans and artichokes with bruschetta

Theo Randall's vegetarian starter is a delightful mix of fresh flavours, with cooling mint and zingy spring onions
By Theo Randall
Braised peas, broad beans and artichokes with bruschetta
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 4 artichokes
  • 4 spring onions, finely chopped
  • 200 g peas, podded
  • 200 g broad beans, podded
  • 100 ml water
  • 1 Swiss chard, stalk white part finely chopped, leaf roughly chopped
  • 2 slices ciabatta bread
  • 1/2 cloves garlic
  • olive oil, for brushing
  • sea salt, to taste
  • handfuls mint, chopped

Tips and Suggestions

To prevent artichokes from going black before cooking but after they have been prepared, rub them with a halved lemon, then keep them submerged in a bowl of water with a squeeze of lemon juice added, until you are ready to use them.


1. To prepare the artichokes, remove the outer leaves of each artichoke revealing the pale inner heart and cut off the stem. Open the inner heart and using a teaspoon remove the hairy choke from each artichoke. Slice the artichoke thinly.

2. In a small frying pan, heat a drizzle of olive oil and add the spring onions. Cook for two minutes.

3. Add the sliced artichokes to the spring onions. Add a splash of water to stop any of the vegetables browning too much.

4. Stir in the peas and broad beans and cover for 2 minutes, then add the water and cook for a further 5-6 minutes. After 1 minute add the finely chopped swiss chard stalk, then after 4 minutes add the chard leaves.

5. Toast or grill the bread until golden brown, rub with garlic and brush with olive oil and season with a little sea salt.

6. Stir the chopped mint into the pan. Cook for a further 1-2 minutes, until the liquid has reduced and takes on a thick, syrupy consistency. Season with salt and pepper and a drizzle of olive oil.

7. Pile the broad bean, peas and artichoke mixture onto the ciabatta slices and serve.

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