This is a classic example of “cocina de cuchara” (spoon food) from Conil using artichokes, (alcauciles) broad beans (Habas)and peas (chicharos).
In this case all sourced from our allotment garden in Oxfordshire. We have around 10 artichoke plants, which are in their 5th year. When you buy artichokes in Conil or Cadiz or Chiclana you are usually offered broad beans, on the assumption that you will be preparing them in this way. This dish is often served in Easter week.
All the vegetables, with garlic, are stewed in olive oil and water until tender. Some recipes include breadcrumbs to thicken the sauce.
