This Greek side dish of brightly flavored and tender artichoke hearts and fava beans comes from SAVEUR editorial assistant Maria Xerakia, whose family serves it for their traditional Easter meal.
- 6 tbsp. fresh lemon juice
- 8 medium artichokes (or 10 canned or frozen artichoke hearts, drained and thawed)
- 1⁄2 cup olive oil
- 3 cloves garlic, thinly sliced
- 1 medium yellow onion, roughly chopped
- 1 scallion, roughly chopped
- 1 1⁄2 lb. fresh or frozen shelled fava beans
- 1 tsp. flour
- 3 tbsp. minced fresh dill
Put 4 tbsp. lemon juice and 6 cups water into a large bowl. Working with one artichoke at a time, place an artichoke on its side. Using a serrated knife, cut the leaves crosswise about 1 1⁄2" from the point where the leaves meet the base; discard leaves. Cut away the tougher, dark green leaves until you reach the inner yellow leaves. Using a peeler, remove the green outer layer of the stem and base. Cut off the bottom 1⁄2" of the stem and trim away any remaining green parts from the underside of the base. Scoop out fuzzy choke at the center of the artichoke. Quarter artichoke and transfer it to the bowl of lemon water. Repeat.
Drain artichokes. Heat oil in a 12" skillet over medium-high heat; add garlic, onions, and scallions and cook, stirring occasionally, until soft, 3 minutes. Add artichokes and 2 cups water. Bring to a boil, reduce heat to medium-low, and cook, stirring occasionally, until artichokes are tender, about 25 minutes. Add fava beans and cook, stirring occasionally, until tender, about 5 minutes. In a small bowl, stir together remaining lemon juice, flour, and 1 tbsp. cooking liquid; add mixture to skillet and cook until liquid is slightly thickened, about 3 minutes. Stir in half the dill; transfer to a serving bowl. Serve hot or at room temperature, garnished with the remaining dill.