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.

Broad Beans with Artichokes Broad Beans with Artichokes
Use fresh shelled fava beans and baby artichokes when they're available to make this fragrant Greek stew.
Yield: serves 6


  • 1 14 lb. baby artichokes (about 12)
  • Juice of 2 lemons
  • 1 12 lb. fresh fava beans, shelled (or 1 lb. frozen shelled fava beans, thawed)
  • 12 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


  1. 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.
  2. 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.
  3. Season with more salt, if you like; let stew sit off heat for 20 minutes before serving.