Brodi, minestre e zuppe

Method:

At the table

Broad beans and artichokes make a lovely spring partnership: one sweet, the other pleasantly earthy. In this soup they share the pot with small pasta and finish with pecorino at the table. The recipe serves four. Allow 20 minutes of preparation and about 50 minutes of cooking; the 400 g of beans is the weight after shelling.

Stories around the pot

Sicilian spring cooking has a fondness for the meeting of broad beans and artichokes. The related pitaggio brings them together with peas; this soup follows its own, simpler combination. At the market, that family resemblance is an invitation to look closely at what is young and tender. Shelling beans and trimming artichokes takes a little time, but it gives you a very direct acquaintance with the season before the stove is even lit.

Before you start

Trim away the tough artichoke leaves and any hairy choke. Cut the hearts into thin wedges and put them in water with the lemon juice while you prepare the rest. Chop the half onion and parsley, and keep the broth hot. The book leaves the type of broth open; vegetable broth works if you prefer a vegetable-based bowl.

At the stove

Soften the onion in the olive oil, then add the drained artichokes, broad beans and chopped parsley. Cook together for 5 minutes, stirring. Add one cup from the measured broth and cook over moderate heat for about 30 minutes, checking that the pan does not dry out. The artichokes should become tender rather than keeping a fibrous bite.

Finish and serve

Pour in the remaining hot broth, season with salt and pepper and bring to the boil. Add the ditalini and cook for 7–8 minutes, or until your pasta is ready. Serve hot with grated pecorino. Bring the cheese to the table separately: its saltiness can vary, and tasting before adding another spoonful is part of the pleasure.