Summary

Ingredients

• 200 g beans (broad beans, broad beans, broad beans), from the jar
• 200 g peas, reen, frozen
• 1 onion (s), chopped
• 4 artichoke (s), from the glass, cut into 1 - 2 cm thick pieces
• 2 tablespoon vinegar
• 1 bunch mint, chopped
• Tablespoons sugar
• 1 pinch (s) nutmeg
• 2 tablespoon olive oil
• some salt and pepper

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Instructions

1. Fry the onion in a saucepan with hot olive oil, add the artichokes and stew briefly, pour in some hot water. Add the beans and thawed peas and cook over medium heat.
2. When all the ingredients are done and the water has evaporated, add the vinegar, sugar, a little mint and possibly a little more hot water, stir everything and let it simmer briefly.
3. Remove the Frittedda from the heat and season with nutmeg, salt and pepper. Garnish the stock pot with chopped mint.
4. The Sicilian Frittedda can be served warm or cold.