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Spring Frittella recipe

Pragmatic recipe
spring frittella soup

Frittella, spring on a plate

This is a very seasonal dish. It is best prepared when the bean, artichoke and peas are tender. One might use frozen ingredients, knowing the result will be good but far from what you get with fresh ingrediens
  • Prep Time 30 Minutes
  • Cook Time 30 Minutes
  • Total Time 1 hour Minutes
  • Serves 4 People
  • Calories 200 kcal


  • 8 artichokes
  • 1 kilo of broad beans
  • 1 kilo of peas
  • 1 big onion
  • olive oil
  • 2 spoons of wine vinegar
  • 1 spoon of sugar


  1. Pod the bean and peas
  2. Clean the artichokes
  3. Cut the hearts of the artichokes in slices
  4. Fry a finely sliced onion in abundant olive oil
  5. Add the artichokes followed by beans and peas
  6. Stir for about five minutes
  7. Add half a cup of warm water and cover
  8. After about 15 minutes add the mix of vinegar and sugar
  9. Let the vinegar evaporate


Being a spring dish. Sometimes wild fennel is added, which does give it an interesting touch. The dish is usually eaten the day after it is prepared. It can be conserved for two to tree days. Don't forget to add a drizzle of olive oil before serving.Instead of using frozen ingredients, you may freeze your final result. Easy peasy. A more laborious practice is turning it into conserves. Be careful and make sure to sterilize the jars. The different shades of green are mind blowing indeed.

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