Stewed baby artichokes with fava beans

Instructions:

1 1/ 2 pounds fava beans, shelled
4 cups water
3 tablespoons fresh lemon juice, plus a lemon half for rubbing the cut artichokes
2 1 / 4 pounds (about 24) baby artichokes
2 teaspoons olive oil
1 shallot, peeled and finely chopped
3 cloves garlic, peeled and lightly crushed
1 teaspoon salt
1 / 4 teaspoon freshly ground black pepper
1 / 4 teaspoon crushed red pepper flakes
4 sprigs fresh thyme
4 sprigs fresh flat-leaf parsley

Fill a large bowl with ice and water; set aside. Bring a medium pot of water to a boil. Add the fava beans; blanch 30 seconds. Remove from water; place in the ice bath until cool. Peel the outer skin from the beans; set aside.

Place 4 cups water in a large bowl; add the lemon juice; set aside. Remove the tough outer leaves from the artichokes; cut 1 inch from the tip of each artichoke. Trim and peel the stem of each; rub all over with the lemon half. Place in the lemon water.

Heat the olive oil in a saucepan over medium heat. Add the shallot, garlic, salt, black pepper, and red pepper flakes; cook, stirring frequently, until the shallot is lightly browned, about 2 minutes. Add the artichokes, 1 cup lemon water, thyme, and parsley; bring to a simmer. Reduce heat to medium low, and cover; simmer until the artichokes are tender, about 14 minutes.

Add the fava beans. Cook until the beans are tender, about 3 minutes more. Serve hot or at room temperature.

Stewed baby artichokes with fava beans

Instructions:

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