INGREDIENTS

INSTRUCTIONS

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, 1997

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