Ingredients for Fava Beans with Artichokes
12 baby artichokes. Or hearts and stems of six large artichokes.
¼ cup olive oil
1 bunch spring onions chopped
2 large heads of fresh garlic chopped
3 pounds fresh fava beans shelled and skinned
1 small fennel bulb chopped
Preparation for fava beans with artichoke
Trim the baby artichokes.
Cut them in half and immediately submerge them in the bowl of cold water and the juice from one half of a lemon. Or trim the large artichokes, cut off the leaves, trim back the fibrous exterior the stems, scrape our of fuzz in the center and cut into quarter inch slices.
Heat 2 tablespoons of olive oil in a large heavy casserole or saucepan.
Add the onion and cook stirring until tender about 5 min
Add the garlic and the fennel and cook for another 5 to 10 minutes.
Add more olive oil if needed and the juice of one lemon (about 3 tablespoons).
Add the artichokes and enough water to barely cover.
Simmer for about 20 minutes or less if you’re using the hearts. You want the vegetables tender but not overcooked.
Turn the heat up high, reduce the liquid by about a third and stir in a generous amount of freshly ground pepper.
Taste and add salt as needed serve warm.
Note this is even better as a leftover as the flavors meld together.