Preparation | Cooking | Start to finish |
---|---|---|
46 min. | 11 min. | 57 min. |
1 | Cut 4 artichokes heart into small pieces. You can use small purple artichokes (as in the photo), or classic artichokes. Set aside. | ![]() |
2 | Prepare and cook 400 g broad beans. Reserve. | ![]() |
3 | Prepare and slice 300 g courgette (choose small zucchinis if possible). Set aside. | ![]() |
4 | Prepare and chop 1 shallot. Set aside. | ![]() |
5 | In a large saucepan over high heat, pour in 4 tablespoons olive oil and when hot, pour in the zucchini. | ![]() |
6 | Sauté until zucchini is cooked but still barely firm. Season with salt and pepper and transfer to a plate. | ![]() |
7 | Return the pan to the heat, pour in 3 tablespoons olive oil, then when hot, add the chopped shallot. Season with salt and pepper, and cook for 1 minute without browning. | ![]() |
8 | Add the broad beans and artichoke... | ![]() |
9 | ...then the zucchinis. Heat the mixture, stirring a little. | ![]() |
10 | Add 200 g Mornay Sauce to the vegetables, the chopped parsley, and mix quickly one last time. | ![]() |
11 | Your vegetables are ready. | ![]() |