Mediterranean Artichoke and Fresh Fava Stew

1. 1

   Trim the artichokes, cut in half and immediately submerge in a bowl of water acidulated with the juice of 1/2 lemon.

2. 2

   Heat 2 tablespoons of the oil over medium heat in a large, heavy casserole or Dutch oven.

3. 3

   Add the onion, and cook, stirring, until tender, about three minutes.

4. 4

   Add the garlic, and cook, stirring, for a minute until fragrant.

5. 5

   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.

6. 6

   Add enough water to just cover everything, and salt to taste.

7. 7

   Bring to a simmer.

8. 8

   Cover and simmer 20 to 30 minutes until the vegetables are tender and the broth fragrant.

9. 9

   Turn the heat to high, and reduce the liquid in the pan by about a third.

10. 10

    Stir in a generous amount of freshly ground pepper.

11. 11

    Taste and adjust salt.

12. 12

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.