Braised Artichokes and Fava Beans (Ardî Shawkî wa-Fûl)

This dish is a typically Middle Eastern celebration of the bounty of spring. It's made in Syria with fava beans so young and tender that they don't have to be peeled.

Braised Artichokes and Fava Beans (Ardî Shawkî wa-Fûl)
This dish is a typically Middle Eastern celebration of the bounty of spring.
Yield: serves 4

Ingredients

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

Instructions

  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.