Sautéed turkey with artichoke hearts, beans and broad beans
Make a sautéed and original veal ready after 20 minutes of preparation and 35 minutes of cooking.
1. Chop the turkey into strips. Peel the onions. Peel and chop the garlic. Wash and hull the green beans.
2. Immerse the broad beans and the green beans separately in boiling salt water for 5 minutes. Drain them. Remove the fine skin that covers the broad beans.
3. Heat the butter with a drizzle of oil in a pot. Place the chopped turkey in and brown it. Stir with a wooden spoon and add salt, pepper, turmeric and chill peppers. Remove the turkey and keep warm. Set aside.
4. Place the onions and garlic in the pot. Add the artichoke hearts, the broad beans and the green beans. Leave them to saute for a few minutes while stirring. Add the vegetable stock. Cook for 15 minutes and add the turkey and the thyme. Continue to cook for 5 minutes. Serve.
Photo credit : Sucré Salé
