Carciofi e fave is an ancient dish, spread a little in all parts of Italy, but my recipe is a typical dish of Abruzzo, which was prepared in late spring, when all the vegetables used were fresh and available.
If the fresh fava beans are not available or too costly, I substitute frozen ones.All photos - Copyright - ©2011 - La Casa e Il Giardino – picasaweb
6 baby artichokes
1/3 cup extra-virgin olive oil
1 teaspoon red liquid gold or red pepper flakes in oil
1 medium onion, coarsely chopped
1 clove garlic, sliced
2 pounds fresh young fava beans, shelled or frozen
1/2 cup water
Salt and pepper
Squeeze the juice of half the lemon into a bowl of water. Trim the artichokes to the hearts. Remove the choke, cut the artichokes into 1/4-inch thick slices, then toss the slices into the lemony water.
In a saute pan, 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 just golden brown. Add the fava beans and stir to mix well. Drain the artichoke slices then add to the pan with the favas.* Add the liquid gold or red peppers flakes in oil and mix well. Add 1/2 cup water, cover and simmer gently. Cook until the vegetables are tender, about 25 minutes. Season with salt and pepper and serve immediately.
|Carciofi e Fave|
* When using frozen fava beans, I cook them separately by boiling them in water until tender. Drain and add to the cooked artichokes. Mix well and cook for few more minutes.
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