Broad bean and artichoke salad

This quick and simple broad bean and artichoke salad from well-loved Italian chef Gennaro Contaldo’s Fast Cook Italian is perfect right now for anyone who is making the most of their store cupboard and fridge/freezer essentials during lockdown. If you don’t have all of the ingredients to hand, you can swap out for any other vegetables, frozen greens and salad leaves. Buon appetite!




A quick and simple salad using preserved artichokes, which are obtainable from good Italian delis, and convenient frozen broad beans, which are lightly cooked until tender. It can be served as a starter, as a side dish to lamb dishes or as a light lunch with some crusty bread.


Cooking time: 10 minutes

Serves 2–4



100 g/3½ oz/2/3 cup frozen shelled broad (fava) beans

20 g/¾ oz/2½ tbsp pine nuts

150 g/5½ oz artichoke hearts preserved in oil, drained

2 handfuls of rocket (arugula)

30 g/1 oz Parmesan, shaved


For the dressing:

2 tbsp extra-virgin olive oil
juice of ½ lemon
sea salt, to taste


Bring a small saucepan of water to the boil over a medium heat, add the broad beans, bring back to the boil and cook for 3 minutes.

Meanwhile, heat a small frying pan (skillet) over a medium heat and toast the pine nuts for about 3 minutes. Remove from the heat and set aside to cool.

Drain the cooked broad beans in a colander, then rinse them under a cold running tap to cool them down and drain well. Place the beans in a bowl, together with the artichokes, rocket, cooled pine nuts and Parmesan shavings.

Combine the dressing ingredients, pour over the salad, mix well and serve.


Find more quick dishes in Gennaro’s Fast Cook Italian: From fridge to fork in 40 minutes or less by Gennaro Contaldo.

Photograph by Kim Lightbody.


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