Frittedda
Frittedda is a classic Palermitan spring stew of tender artichokes, sweet peas, and fresh broad beans braised in olive oil with an agrodolce finish.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 280 kcal
Equipment
- •Large heavy-based pan or casserole
- •Slotted spoon
- •Sharp paring knife
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 14 g
- carbs
- 28 g
- fibre
- 10 g
- protein
- 11 g
- calories
- 280 kcal
Instructions
- 1
Drop prepared artichoke slices into a bowl of cold water mixed with lemon juice to prevent browning.
- 2
Heat the extra virgin olive oil in a wide heavy-based pan over medium-low heat.
- 3
Add the sliced spring onions and cook gently for 5 minutes until soft and translucent without colouring.
- 4
Drain the artichokes and add them to the pan with a pinch of salt.
- 5
Cook the artichokes for 8 minutes, stirring frequently, until they begin to soften.
- 6
Add the shelled broad beans and fresh peas to the pan, stirring to coat evenly in oil.
- 7
Pour in 100 ml of warm water, cover with a lid, and simmer gently for 15 minutes.
- 8
Uncover and cook for another 5 minutes until all vegetables are tender and excess liquid evaporates.
- 9
Dissolve the sugar into the vinegar in a small cup, then pour the mixture over the hot vegetables.
- 10
Let the vinegar bubble vigorously for 1 minute until the harsh aroma dissipates.
- 11
Remove from heat, stir through chopped wild fennel or mint, and season with black pepper.
- 12
Rest for at least 15 minutes before serving warm or at room temperature.
Chef's tips
Double-podding the broad beans by peeling away their tough outer skin yields a much sweeter, brighter green stew. Do not rush the agrodolce step; allow the vinegar to cook off sufficiently so the balance tastes rounded rather than sharp.
Ingredient substitutions
- fresh broad beans → frozen broad beans, thawed and skinned, though fresh spring beans offer superior texture
- fresh peas → petit pois frozen peas, added in the final 8 minutes of cooking
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Bring to room temperature naturally before serving, or warm very gently in a covered pan with a splash of water.
Common mistakes to avoid
- •Cooking over high heat, which scorches the delicate spring onions and makes the artichokes bitter.
- •Leaving the thick skins on mature broad beans, leading to a tough and mealy mouthfeel.
- •Serving piping hot straight from the stove, which masks the delicate sweet and sour balance.
Serving suggestions
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