Young Artichokes And Fava Beans Stewed In Olive Oil

INGREDIENTS

INSTRUCTIONS

At no other time of year can this dish be replicated successfully++-
it epitomizes the tastes of late spring in Provence.  Straight from
the garden or the open market come either the small, violet  artichokes
or burgeoning green ones, along with pods of favas barely  swollen with
soft, tender beans.  Winter savory, which grows wild on  the hillsides,
has just put forth its new spring flush and is full of  resinous
flavor. Serve with the freshest, crustiest bread possible  for sopping
up the juices.  Prepare artichokes (see below), then cut small ones in
half, larger  ones into quarters or sixths; pat dry.  Remove the skins
from the  shelled favas.  Heat the olive oil in a saucepan over medium
high heat.  Add garlic  and artichoke pieces; saute, stirring
frequently, for 4 or 5 minutes.  Add the fava beans and continue to
cook, stirring often, for 10  minutes. The artichokes will begin to
change color to a deep olive  green, but the favas will stay bright
green.  Add the winter savory, thyme, salt and pepper.  Stir well,
reduce  heat to very low, cover, and simmer until the artichokes are
tender,  about 15 to 20 minutes.  Serves 4 to 6.  PER SERVING:  275
calories, 7 g protein, 24 g carbohydrate, 19 g fat  (3 g saturated), 0
mg cholesterol, 263 mg sodium, 9 g fiber.  GENERAL PREPARATION OF
ARTICHOKES:  Using kitchen shears, cut off the tops (with their sharp
spikes) of  the side and bottom leaves.  Trim the base of the
artichoke.  Using a large, sharp chef's knife, cut off the top inch of
the  artichoke.  Unless you are going to stuff the artichoke, cut it in
half  lengthwise. With the edge of a small sharp spoon or with a small,
sharp knife, scoop out the exposed thistle.  If you are going to  stuff
it, however, do not cut in half; carefully scoop out the center  leaves
along with the thistle.  Put the fresh-trimmed artichokes in acidulated
water until ready to  proceed with recipe.  From the San Francisco
Chronicle, 4/21/93.  Posted by Stephen Ceideberg; May 11 1993.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 395
Calories From Fat: 283
Total Fat: 31.9g
Cholesterol: 14.7mg
Sodium: 833.7mg
Potassium: 388.1mg
Carbohydrates: 19.6g
Fiber: 6.7g
Sugar: 2.1g
Protein: 9.6g