- 6 artichoke bases
- 100g/3½oz broad beans
- 2 tbsp sunflower oil
- 1 clove garlic
- 1 head Chinese leaves, cut into strips
- 2 tbsp pumpkin seed oil
- 100g/3½oz fresh button mushrooms, sliced
- 1 tbsp lemon juice
- salt and freshly ground black pepper to season
- Blanch the artichokes and broad beans in boiling water until just cooked and drain well.
- Slice the artichokes and skin the broad beans.
- Heat the sunflower oil in a pan and add the sliced artichokes, garlic and half the Chinese leaves. Cook for two minutes, then add the broad beans and pumpkin seed oil, and remove from heat.
- Sprinkle the sliced mushrooms with lemon juice. Mix the mushrooms and the remaining Chinese leaves with the cooked ingredients.
- Add more lemon juice, season to taste and serve.