Stewed Baby Artichokes with Fava Beans
After they simmer with shallots, garlic, black pepper, red-pepper flakes, fresh thyme, and parsley, baby artichokes are paired with tender, blanched fava beans. Frozen lima beans may be substituted for fava beans. If you choose to do so, start with the second step.
Martha Stewart Living, June 2001
- 1 1/2 pounds fava beans, shelled
- 4 cups water
- 3 tablespoons lemon juice plus a lemon half for rubbing cut artichokes
- 2 1/4 pounds (about 24) baby artichokes
- 2 teaspoons olive oil
- 3 cloves garlic, peeled and lightly crushed
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red-pepper flakes
- 4 sprigs fresh thyme
- 4 sprigs fresh flat-leaf parsley
- Fill a large bowl with ice and water; set aside. Bring a medium pot of water to a boil. Add fava beans; blanch 30 seconds. Remove from water; place in ice bath until cool. Peel outer skin from beans; set aside.
- Place 4 cups water in a large bowl; add lemon juice; set aside. Remove tough outer leaves from artichokes; cut 1 inch from tip of each artichoke. Trim and peel stem of each; rub all over with lemon half. Place in reserved lemon water.
- Heat olive oil in a saucepan over medium heat. Add shallot, garlic, salt, black pepper, and red-pepper flakes; cook, stirring frequently, until shallot is lightly browned, about 2 minutes. Add artichokes, 1 cup lemon water, thyme, and parsley; bring to a simmer. Reduce heat to medium low, and cover; simmer until artichokes are tender, about 14 minutes.
- Add fava beans. Cook until beans are tender, about 3 minutes more. Serve hot.
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