A traditional Dalmatian dish of stuffed artichokes with broad beans, peas, and potatoes, simmered in olive oil and herbs. This gentle and aromatic meal is perfect for spring days.

Ingredients:

10 artichokes
1⁄2 cup of olive oil (about 1 dl)
300 g of young broad beans
400 g of young green peas
3 large new potatoes (in some places they are added, in others not)
3 cloves of garlic
finely chopped parsley
bread crumbs, salt, pepper

Preparation:

Cut off the top and all the spikes from the artichokes, and remove the hard outer leaves. Spread the leaves a little and soak them in plenty of cold water to remove impurities and bitterness. Then they are turned upside down to drain. Mix breadcrumbs, finely chopped garlic and parsley in a bowl with oil (in recent times, parmesan is added to this mixture, but in traditional island recipes it was not added). The artichoke leaves should be thoroughly spread and abundantly filled with this mixture.
Place the artichokes in a shallow, wide dish, add beans and peas around them (sometimes also diced potatoes), pour water just to cover the tops of the artichokes, add salt and pepper. It is cooked on low heat until the vegetables are soft.