When I received both artichokes and favas in my box, I thought, “how about a combination?” It turned out great!
INGREDIENTS:
15-20 baby artichokes 2 cups fresh shelled fava beans,1 onion, sliced 1 chopped green garlic 2 tablespoons chopped parsley or cilantro
2 teaspoons dried oregano 1/3 cup olive oil Juice of 4 lemons Salt and black pepper to taste Grated cheese (optional, and whatever nice heady cheese in your fridge will do)
METHOD:
Wash and trim the artichokes. Cut them in half.
After you trim each artichoke, put them in a bowl with the juice of 2 lemons, some salt and enough water to cover the artichokes. This keeps them from turning brown.
As you are doing this, slowly fry the onion in the olive oil in a lidded pot. Just let it gently cook, stirring from time to time.
Once the onions are wilted and some are beginning to brown, add the garlic.
Pour the chicken broth into the pot and bring to a simmer. Add the juice of the remaining 2 lemons.
Drain the artichokes and put in the pot and cover. Let this cook over gentle heat for 20 minutes, or until the artichokes are tender.
Add the parsley, oregano and fava beans and cook for another 8 minutes.
Serve hot or at room temperature with some crusty bread.
SERVES: 4
SOURCE: Chrissi Brewer
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