Open raviolo with artichokes, broad bean sauce and turnip tops

Ingredients:

• 12 Fresh artichokes or 1/2 kg frozen artichokes
• 2 kg fresh broad beans – skin off as it’s a bit bitter. Frozen beans can be used but you still need to peel the skin off
• Fresh turnip tops
• Dried or homemade lasagna sheets
• Extra virgin olive oil
• Garlic
• 1 Leek
• Parsley
• 3 lemons
• Salt
• Pepper
• Chili pepper

Method
Clean artichokes throughly and the hard leaves. Chop them in 4 pieces and soak them in water and lemon juice so that they don’t turn black. If you buy them frozen, you don’t need to do this step.

Stir fry a clove of garlic, add chopped artichokes and leave them on low heat for a few mins. Then add a little bit of water to avoid them frying. Cook till tender

Separately, stir fry leek and broad beans. Add salt and pepper and cook for a few minutes. Once cooked, blend the mix in a beaker with a little bit of hot water, until it becomes a smooth creamy consistency.

Boil turnip tops in salted boiled water for 3 mins. Then soak them in cold water and ice to keep the bright green color. Strain turnip tops, stir fry them with garlic, add chilli pepper and leave it in low heat for one minute.

Separately cook lasagna sheets in salted boiled water till soft
The open raviolo is served in layers:

• broad bean sauce at the bottom
•  lasagna sheet
•  artichokes sauce
•  repeat
• Garnish with stir-fried turnip tops.

Enjoy!