Artichoke and Fava Bean Salad with Preserved Lemon

1. 1

   In a pan, stir the oil with the cumin, ginger, if using, and garlic, then put in the artichoke bottoms and the fava beans.

2. 2

   Cook over low heat for a moment, stirring, until the aroma of the garlic rises.

3. 3

   Almost cover with about 1 cup water and add salt.

4. 4

   Simmer, covered, for the first 5 minutes, then uncovered for 10 to 15 minutes, until the beans are very tender and the sauce is reduced.

5. 5

   Add the preserved lemon, cut into thin slices, toward the end.

6. 6

   Serve warm, garnished, if you like, with a few olives and a little more thinly sliced preserved lemon peel.

* Per serving · 4 servings · Values may vary.

No additional tips available.