Sicilian fritella with salsa verde on focaccia

Instructions

1. Step 1

   Prepare the artichokes and remove any hard leaves or spiky parts. Cut them in half lengthways and soak them in water and lemon juice for about 15 minutes to stop them discolouring. Shell the peas and pod the beans

2. Step 2

   Place a pan over a medium heat and add a dash of the oil. Gently sauté the sliced shallots until translucent

3. Step 3

   Add the artichokes, peas, broad beans and a glass of water. Add a pinch of salt and pepper and cover with a lid. Cook over a low heat for about 25 minutes, stirring every 5 minutes and ensuring there is always some liquid (if necessary add more water)

4. Step 4

   While the fritella cooks, make the salsa verde. Put the herbs, capers and anchovies into a jug blender with the vinegar, seasoning and lemon juice. Start to blend then, with the machine running, add the olive oil in a steady stream. You should end up with a thick, green, rustic sauce

5. Step 5

   Once the fritella has had 25 minutes cooking time, add the mint leaves to the vinegar then stir this into the pan and cook for another 2 minutes

6. Step 6

   By the end of cooking the liquid should have almost disappeared, though the fritella should not be dry. Before serving add the olive oil and 100ml of the salsa verde, stir and sit for 10 minutes before serving. Taste and season with salt, pepper and lemon juice

7. Step 7

   To serve, portion the focaccia and lightly toast under the grill or in a hot, dry pan. Spoon over the fritella and finish with shavings of Pecorino or Parmesan and a chilled glass of Tio Pepe fino