Artichokes, prosciutto and broad beans recipe | Summer salads

Generally, at the farm, the artichoke and broad bean season coincide and this is possibly my favourite combination of early summer veg. With the prosciutto, this makes a stunning salad.
Fresh sugarsnaps can also be added.

Serves 4

8 artichokes (or 8 cooked artichoke hearts)
200g broad beans
200g peas
3 tbsp extra virgin olive oil
Juice of 1 lemon
1 garlic clove, crushed
1 tbsp mint, roughly chopped
1 tbsp parsley, roughly chopped
8 slices prosciutto or serrano ham
Salt and pepper

1. Cook the artichokes in boiling salted water for 20-30 minutes or until the leaves pull away easily from base of stem. Drain.
2. When they are cool enough to handle, peel off the leaves from the stalks and remove the hairy choke. Cut each heart into sixths or eighths.
3. Whisk together the oil, lemon and garlic. Add the artichokes and season.
4. Blanch the broad beans and peas for about 4 minutes (or until tender). Drain and add them to the dressed artichokes.
5. Adjust the seasoning and, when completely cool, add the mint and parsley to the beans and peas.
6. Arrange on a plate with slices of prosciutto. Serve with crusty bread or crostini.

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