Potatoes with Celery and Fennel
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- ½ teaspoon ground ginger (optional)
- 3 to 4 garlic cloves, crushed
- 7 ounces artichoke bottoms, defrosted, quartered or halved
- 7 ounces fresh fava beans (shelled weight)
- salt
- peel of ½ preserved lemon
- To garnish: 8 green olives (optional)
Instructions:
You can use the frozen artichoke bottoms obtainable from Middle Eastern and Asian grocers, who also sometimes sell frozen skinned fava beans.
- In a pan, stir the oil with the cumin, ginger, if using, and garlic, then put in the artichoke bottoms and the fava beans. Cook over low heat for a moment, stirring, until the aroma of the garlic rises.
- Almost cover with about 1 cup water and add salt. Simmer, covered, for the first 5 minutes, then uncovered for 10 to 15 minutes, until the beans are very tender and the sauce is reduced. Add the preserved lemon, cut into thin slices, toward the end.
- Serve warm, garnished, if you like, with a few olives and a little more thinly sliced preserved lemon peel.