SPRING ARTICHOKES HEART AND FAVA BEANS
Serves approx. 8 ppl
2– 2.5 lbs FAVA Beans – about 2 Cups Hulled Fava Beans – * To hull Fava Beans – Shell the fava beans. Because some people are allergic to the waxy skins of the fava beans, and because they are somewhat tough, you may want to peel the skins away too. They are easily popped off by slitting the skin with the tip of a sharp knife or your thumbnail. Blanching he shelled beans in boiling water helps with slipping the waxy coating off easier.
PREPARE THE ARTICHOKES:
Zest the lemons and set aside the lemon zest.
Quarter the artichokes and soak them in water to cover with the two zested lemons * cut the lemons into halves with a knife, squeeze the juice into the water, and put the lemons in as well. This will keep the artichokes from discoloring.
WHILE THE ARTICHOKES ARE SOAKING,TOSS TOGETHER all the Fava beans with 1/2 cup Olive Oil
Add enough Stock and Water to just barely cover the artichokes
Add Garlic, the Olive Oil that was tossed with the artichokes, and Salt…cover and simmer gently until artichokes are tender.
After the Artichokes are tender, add the Fava Beans and only cook for about 3-4 minutes, or until tender. NOTE, The Fava Beans cook fast!
Add the Thyme and Rosemary sparingly to the Artichokes and Fava Beans as they are cooking. You don’t want to add too much as it will interfere with the delicate flavor of the Fava Beans.
Place the Fava Beans and Artichokes in a serving bowl or on a platter. Sprinkle with the Lemon Zest and Parmesan Reggianno to finish off!