MEDITERRANEAN ARTICHOKE AND FRESH FAVA STEW

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Mediterranean Artichoke and Fresh Fava Stew image

Favas, artichokes, spring onions and green garlic are all fleetingly in season at the same time. Here's a way to use them all together. This dish is based on a Greek olive oil recipe, meaning that the vegetables are traditionally stewed in two or three times as much oil as I use here. I substitute water for some of the oil.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 45m

Yield Serves six

Number Of Ingredients 9

12 baby artichokes, trimmed
2 lemons
1/4 cup extra virgin olive oil
1 bunch of spring onions, chopped
3 large garlic cloves, minced, or 1 bulb of green garlic, skinned and minced
3 pounds fresh fava beans, shelled and skinned
1/4 cup chopped fresh fennel or dill
Salt
freshly ground pepper to taste

Steps:

  • Trim the artichokes, cut in half and immediately submerge in a bowl of water acidulated with the juice of 1/2 lemon.
  • Heat 2 tablespoons of the oil over medium heat in a large, heavy casserole or Dutch oven. Add the onion, and cook, stirring, until tender, about three minutes. Add the garlic, and cook, stirring, for a minute until fragrant. Drain the artichokes, and add the skinned fava beans, the fennel or dill, and the juice of 1 lemon (3 tablespoons) and the remaining olive oil. Add enough water to just cover everything, and salt to taste. Bring to a simmer. Cover and simmer 20 to 30 minutes until the vegetables are tender and the broth fragrant.
  • Turn the heat to high, and reduce the liquid in the pan by about a third. Stir in a generous amount of freshly ground pepper. Taste and adjust salt. Serve warm.

Nutrition Facts : @context http, Calories 439, UnsaturatedFat 9 grams, Carbohydrate 77 grams, Fat 11 grams, Fiber 35 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 1351 milligrams, Sugar 25 grams

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