Melange of Artichokes, Fava Beans

Melange of Artichokes, Fava Beans
and Green Garlic

Juice of 1 lemon, or 1 tablespoon vinegar
16 very small artichokes (about 2 ounces each), or 6 medium
artichokes
2 to 2 1/2 pounds young fava beans (about 2 cups shelled)
1/2 cup olive oil
6 to 8 green garlic stalks, cut into 2-inch lengths
2 tablespoons chopped fresh winter savory
2 tablespoons chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper


1. Fill a large bowl with water and add the lemon juice or vinegar.

2. Trim the stem end and cut off the top 1 to 1 1/2 inches of each artichoke, depending upon size. Peel away and discard the outer dark-green leaves until you reach the pale-yellow, tender inner leaves. Cut the artichokes in half, from stem to top, and remove any bits of furry choke. Cut the halves in half again lengthwise; drop the pieces into the water.

3. Shell the fava beans. Because some people are allergic to the skins of the fava beans and because they are somewhat tough, you may want to peel the skins away, too. They are easily popped off by slitting the skin with the tip of a sharp knife or your thumbnail.

4. Heat the olive oil in a heavy saucepan over medium-high heat.

5. Drain the artichoke pieces and dry them. Add them to the pan and saute for 3 or 4 minutes. Add the fava beans and the garlic and cook for 10 minutes, stirring frequently. The artichokes will begin to change color to deep olive green; the favas, if peeled, will be bright green. Add the fresh herbs and the salt and pepper. Stir well, reduce heat to very low, cover and simmer until the artichokes are tender, 15 to 20 minutes.

Source: Food Down Under