Grilled artichokes, broad beans & pea pods from the hot plate

Ingredients (serves 4):
- 4 large artichokes
- 300 g broad beans
- 200 g sugar snap peas or young pea pods
- 200 g ricotta
- 4 tbsp good olive oil
- 2 tsp liquid honey
- 1 lemon
- Salt & coarse pepper
- Optional: a few leaves of fresh oregano or marjoram

Preparation:
1. precook the artichokes:
- Remove outer, hard leaves, halve or quarter heads, scrape out the hay.
- Boil in lemon water for about 15 minutes until just tender. Drain and leave to drain.
drain.

2. wash the beans and pods, pat dry - pull the thick beans out of the pod and leave the second skin on.
leave the second skin on. They will burst open on the plancha.

On the hotplate:
Temperature: High, really hot - it should sizzle. Setup: Directly on the plancha

3. grill vegetables:
- Put everything together (artichoke hearts, beans, pea pods) on the hot and slightly
oiled plancha.
- Grill for 6-8 minutes, turning occasionally, until lightly roasted.

Finish:
4 Serve:
- Transfer everything from the grill to a large board or platter.
- Crumble or spoon the ricotta over it generously.
- Top with olive oil and honey.
- Salt, freshly ground pepper - done.
- For appearance and freshness: add a few fresh herbs.