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
Ingredients
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12 large artichoke hearts ( I use frozen ones)
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2 medium size onions sliced
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2 tbspfrying oil
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200 g of broad beans ( I also use frozen ones)
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2 dessert spoons flour
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One cup olive oil
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Juice of one lemon
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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.