Young Artichokes and Fava Beans Stewed In Olive Oil
16 sm Artichokes, or 6 md Artichokes 2 To 2 1/2 pounds young fava -beans, shelled 1/2 c Olive oil 6 Garlic cloves, peeled, -minced 2 tb Chopped fresh winter savory 2 tb Chopped fre...
Ingredients
- 16sm artichokes, or
- 6md artichokes
- 2to 2 1/2 pounds young fava
- 6garlic cloves, peeled,
- 2tb chopped fresh thyme
- 1/2ts salt
- 1/2ts freshly ground black pepper
Directions
- 1
16 sm Artichokes, or 6 md Artichokes 2 To 2 1/2 pounds young fava -beans, shelled 1/2 c Olive oil 6 Garlic cloves, peeled, -minced 2 tb Chop
- 2
Straight from the garden or the open market come either the small, violet artichokes or burgeoning green ones, along with pods of favas bare
- 3
Winter savory, which grows wild on the hillsides, has just put forth its new spring flush and is full of resinous flavor
- 4
Serve with the freshest, crustiest bread possible for sopping up the juices
- 5
Prepare artichokes (see below), then cut small ones in half, larger ones into quarters or sixths
- 6
Remove the skins from the shelled favas
- 7
Heat the olive oil in a saucepan over medium high heat
- 8
Add garlic and artichoke pieces