Drain the artichoke hearts well, pat them dry and cut them into quarters lengthways. Pop the broad beans out of their skins or, if they are pre-cooked, rinse them briefly.
Peel the shallots and slice them into thin rings. Peel the garlic and slice it thinly.
Heat the olive oil in a large frying pan and soften the shallots and garlic over a medium heat until translucent. They should become soft but not dark.
Pick the thyme leaves and add them to the pan with the artichoke hearts. Fry briefly until the artichokes take on a little colour and the thyme smells fragrant.
Fold in the broad beans and Kalamata olives and heat everything just until the pan is evenly hot. Season to taste with lemon juice and pepper.
Serve straight away, ideally warm from the pan. A green salad or some toasted sourdough bread goes well with it.
Good to know
I love a pan like this on days when you want something uncomplicated that still tastes really good. Warm, salty, lemony and on the table in no time.
Swaps
Broad beans → chickpeas (more fibre and plant protein) | Kalamata olives → green olives (similar monounsaturated fatty acids) | shallots → red onion (also contains fibre and plant compounds) | thyme → oregano (similarly strong aroma)
Allergens
The dish is naturally vegan and gluten-free; for children use only a little pepper, and during pregnancy well-heated, carefully prepared ingredients are the safe choice.
