Mediterranean Artichoke and Fresh Fava Stew
- Total Time
- About 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 12baby artichokes, trimmed
- 2lemons
- ¼cup extra virgin olive oil
- 1bunch of spring onions, chopped
- 3large garlic cloves, minced, or 1 bulb of green garlic, skinned and minced
- 3pounds fresh fava beans, shelled and skinned
- ¼cup chopped fresh fennel or dill
- Salt
- freshly ground pepper to taste
Nutritional analysis per serving (6 servings)
442 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 77 grams carbohydrates; 35 grams dietary fiber; 25 grams sugars; 29 grams protein; 1371 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim the artichokes, cut in half and immediately submerge in a bowl of water acidulated with the juice of ½ lemon.
- Step 2
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.
- Step 3
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.
- Advance preparation: You can prepare this a day or two ahead of serving, and reheat on top of the stove. Leftovers will be good for four to five days. The color of the favas will fade, but the flavors won’t.
Private Notes
Comments
Added 3 anchovies to the initial sauté & 1/4 cup chopped fresh fennel with fronds. Beautiful spring dish. We served leftovers for breakfast with quinoa, poached egg & feta. Yum!
After sautéing the onions and garlic, I add cubed potatoes, 8oz of tomato sauce and enough water to cover everything. I let that simmer for 20 min before I add the beans and artichokes. It's a heartier dish and that is how my Greek mother made it.
A lot work (peeling fava beans, artichokes) but supremely delicious. Next time peel in front of the TV.
Bland but the fennel helps that, I used a quarter c. Fennel bulb, not having the leaves. Used shelled and whole Gavà beans,. Took twice as long to cook, maybe due to the whole beans. Yes, it was in season here on the Spanish coast, so I used calcots for the onions. Take most of their skin away and use the white portion, can place them in wholelike the artichokes. Delicious
After sautéing the onions and garlic, I add cubed potatoes, 8oz of tomato sauce and enough water to cover everything. I let that simmer for 20 min before I add the beans and artichokes. It's a heartier dish and that is how my Greek mother made it.