Use fresh shelled fava beans and baby artichokes when they’re available to make this fragrant Greek stew based on a recipe in The New Mediterranean Diet Cookbook (Bantam, 2008) by Nancy Harmon Jenkins.
- 1 1⁄4 lb. baby artichokes (about 12)
- Juice of 2 lemons
- 1 1⁄2 lb. fresh fava beans, shelled (or 1 lb. frozen shelled fava beans, thawed)
- 1⁄2 cup extra-virgin olive oil
- 2 Tbsp. finely chopped dill
- 1 Tbsp. finely chopped mint
- 1 medium onion, chopped
- Kosher salt and freshly ground black pepper, to taste
- Trim away tough outer leaves of the artichokes to expose their tender pale green interior. Using a serrated-blade knife, cut off the spiky top third of the artichokes. Use a vegetable peeler to remove the tough outer layers around the base and stem. Halve artichokes lengthwise. Fill a large bowl with cold water and stir in the juice of 1 lemon. Submerge artichokes in the water and set aside.
- Heat the fava beans, oil, dill, mint, and onions in a 6-qt. saucepan over medium-low heat. Cook, stirring frequently, until the onions are soft but not browned, 15 minutes. Drain the artichokes and add to the saucepan. Add 2 cups water and remaining lemon juice and season with salt and pepper. Cover and cook until the artichokes are tender and can be easily pierced with a knife, about 18 minutes.
- Season with more salt, if you like; let stew sit off heat for 20 minutes before serving.