Grandmother Diane’s Cooking Class Recipe

Posted by on May 12, 2010 in event, recipe | Comments Off

Grandmother Diane’s Cooking Class Recipe

Grandmother Diane, Grandpa Gerhardt, Daughter Heidi ,and Grandaughter Shani getting ready to cook together

SPRING ARTICHOKES HEART AND FAVA BEANS

Serves approx. 8 ppl

Ingrediants:

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.

Artichokes -16 very Small, or 6 Medium fresh artichokes, outer leaves peeled and removed. Snip off 1/4 of the remaining tips with kitchen shears.
**Heidi’s secret- after you peel the artichokes down to their pale greenish yellow leaves, look for color change between yellow and green in the leaves to indicate where to trim the tops off the choke’s inner leaves and then remove purple “hairs” from center of choke with a spoon.**
1/2 Cup Olive Oil
2 Fresh Zested Lemons
2  Cups  Vegetable Stock
Water
2 Cloves Gently Crushed Garlic
1/8 teaspoon Kosher Salt
1/4 teaspoon Thyme
1/4 teaspoon Rosemary
1/3 Cup Parmesan Reggiano
Fresh Lemon Zest
Lemon Juice from 1 fresh lemon

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

PLACE THE ARTICHOKES IN A VERY LARGE SAUTE PAN AND ADD:

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!

Grandmother Lois, Daughters Nancy and Donna, & Granddaughter Christa cooking together

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