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Artichoke hearts with fava beans

This dish is artichoke hearts stuffed with broad beans and a Lebanese version of “ pesto” but made with fresh coriander and a touch of garlic. It can be served hot or cold depending on other dishes or the occasion.​

Prep: 20 mins

Serves: 4

Bean salad ingredients.jpeg
Tasting broad beans.jpeg
Sally prepping onions.jpeg
Broad beans dish.jpeg

Ingredients

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  • 12 large artichoke hearts ( I use frozen ones)

  • 2 medium size onions sliced

  • 2 tbspfrying oil

  • 200 g of broad beans ( I also use frozen ones)

  • 2 dessert  spoons  flour

  • One cup olive oil

  • Juice of one lemon 

  • One cup coriander leaves chopped with one garlic clove and previously gently fried in a bit of olive oil to form a kind of a “ paste”…

Method

Slice the onions and fry gently until transparent. Add the artichoke hearts and let them seize a bit. 

Add enough water to nearly reach the top of the artichoke hearts and simmer for about 10 minutes. Add the fava beans and the coriander paste. 

Mix the flour into the olive oil and add to the cooking water : this will thicken the sauce

Season to taste and add the lemon juice.

Simmer gently stirring from time to time  for another 10 minutes or until the artichoke hearts are cooked to your taste ( I like mine still a bit firm)

Taste the sauce which  should be quite lemony.

 This can either be served hot with rice  as a vegetable stew, or cold as a salad, it's a dish we often serve  during Lent  and personally I prefer cooled to room temperature.

Suggested Pairing

It's very good with dry white, or a light red because  the artichokes and the sauce are quite simple, and there 's enough olive oil to support  a red. 

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