Broad Beans with Artichokes

  • Serves

    serves 6


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 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


Step 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.

Step 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.

Step 3

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

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