Ingredients

Steps

• Blanch the artichoke bases and broad beans in boiling water until cooked, then drain.
• Slice the blanched artichokes and remove the skins from the broad beans.
• Heat sunflower oil in a pan and sauté artichokes, garlic, and half the Chinese leaves for two minutes.
• Add broad beans and pumpkin seed oil to the pan and remove from the heat source.
• Coat sliced mushrooms with lemon juice and combine with remaining Chinese leaves and cooked mixture.
• Add additional lemon juice, season with salt and pepper, and serve.