INGREDIENTS

INSTRUCTIONS

1997    
Shell the fava beans, discarding the soft pods.  Squeeze the juice of
half the lemon into a bowl of cool water. Trim  the artichokes, cutting
off the tops and bending back the tough outer  leaves until you get
down to the softer paler part beneath. Rub the  cut surfaces with the
other half of the lemon as you work to keep  them from blackening. Cut
the artichokes in half lengthwise and  scrape away the prickly choke in
the center. Slice the artichoke  lengthwise about 1/4 inch thick and
toss the slices into the bowl of  acidulated water.  Heat the olive oil
over medium-low heat and add the onion and garlic.  Sweat the
vegetables in the oil until they are soft and starting to  turn golden;
do not let them brown. Add the fava beans to the pan and  stir to mix
well. Drain the artichokes but do not rinse them. Add to  the pan and
mix well, so that artichokes, beans and onions are  distributed fairly
evenly throughout. Add about 1/2 cup of water,  raise the heat to
medium-high, and bring the liquid to a rolling  boil. Let the liquid in
the pan cook quite briskly until the  vegetables are tender. If
necessary, add a little boiling water to  the pan from time to time.
The vegetables should be done in 15 to 20  minutes. Adjust seasoning.
Serve immediately or cool to slightly warmer than room temperature.
There's a certain period of the year, usually in April, when the end
of the artichoke season overlaps with the beginning of the fava  season
and Pugliese cooks seize the opportunity to prepare this dish.
Excerpted from FLAVORS OF PUGLIA, by Nancy Harmon Jenkins. Copyright
© 1997 by Nancy Harmon Jenkins. Excerpted by permission of Broadway
Books, a division of the Bantam Doubleday Dell Publishing Group, Inc.
All rights reserved.  Recipe by: FLAVORS OF PUGLIA, by Nancy Harmon
Jenkins Posted to  MC-Recipe Digest V1 #667 by Rooby
<MsRooby@sprintmail.com> on Jul 12,

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