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Artichoke and Fava Bean Saute, Herb-Roasted Chicken and Luann's Pork Chops
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Recipe courtesy Georgeanne Brennan. Ingredients: 2 medium artichokes
2 to 2-1/2 lbs. young, but not tiny, fava beans, shelled and skinned
2 cloves garlic, minced
4 Tbs. olive oil
2/3 cup chicken or vegetable broth
2 Tbs. minced fresh thyme
1/2 tsp. salt, or to taste
Black pepper to taste
1 lemon, cut in quarters
2 Tbs. lemon juice
1 quart water Preparation: To prepare artichokes, cut off the stem near the base. Peel back and snap off the first layers of leaves. Slice off the upper third of the artichoke with a sharp stainless-steel knife. Rub the cut surface with a lemon. Continue to peel back and snap off the layers of leaves until you reach the tender, pale-yellow inner leaves. Slice through the uppermost part again, removing any remaining tough leaf tips. Rub with lemon. If the choke is only furry, leave it, as it will be edible once cooked. Cut the artichokes lengthwise into 6 pieces and drop them, as they are cut, into water that has been acidulated with lemon juice in a ratio of 2 tablespoons of juice to 1 quart of water. Drain and pat them dry when ready to cook. Heat 4 tablespoons olive oil in a heavy-bottomed saucepan; add 2 cloves minced garlic and the artichokes. Saute 4 or 5 minutes, until the artichokes turn slightly golden. Add the fava beans, fresh minced thyme, salt, black pepper to taste and chicken or vegetable broth. Reduce heat to low and simmer, covered, until the beans are tender and the bottoms of the artichoke pieces are easily pierced with the tines of a fork. Serve immediately or warm. Servings: 4 Chef's Notes: - This is a classic dish made in late spring that combines young artichoke and fava beans, stewed in olive oil and wild herbs. It has been lightened here, however, using chicken broth to replace some of the olive oil. This can be a first course, or a main course, served with polenta or fluffy mashed potatoes.
- An easy way to remove the skin from the fava beans is to blanche them in boiling water for approximately 30 seconds.
We at DIY believe all of the recipes from Paul James' Home Grown Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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