Last night combined lightly poached artichoke hearts and and broad beans in a Lebanese salad last night courtesy of Claudia Roden. First, lightly fry in olive oil, toasted cumin, ground ginger, and a few crushed garlic cloves, add veg and sufficient water to cover cook gently uncovered forabout fifteen mins, remove veg and if necessary reduce the remaining cooking liguid to make a thick dressing and toss with prederved lemon. Served tepid and just before serving added a handful of finely chopped mint and parsley.
Served with flash fried strips of steak that had been marinated in NYC fusion style marinade of olive oil, soy sauce, balsamic vinegar and Dijon mustard.
Great combo - east meets west!