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View Gallery Photo: Maura McEvoy

SERVES 4

A celebration of the fruits of spring, this simple dish, enjoyed throughout the Middle East, is made in Syria with fava beans so young and tender that they don't have to be peeled.

9 raw artichoke hearts, diced
4 large cloves garlic, peeled and minced
1⁄2 cup extra-virgin olive oil
1⁄4 cup fresh lemon juice
1 tbsp. sugar
Salt
2 lbs. fresh fava beans, shelled
1 tbsp. finely chopped fresh parsley

1. Place artichokes, garlic, oil, lemon juice, sugar, and 1 cup water in a large skillet. Season to taste with salt, then bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and cook, stirring occasionally, until artichokes are tender, about 45 minutes.

2. Meanwhile, bring a large pot of salted water to a boil over high heat. Add favas and blanch until skins can be easily removed, about 2 minutes. Drain, refresh in cold water, then slip off and discard skins.

3. Add favas to artichokes, increase heat to medium and cook, uncovered, until most of cooking liquid has evaporated, about 5 minutes. Add parsley, season with salt, and serve.

This article was first published in Saveur in Issue #17