Roman Style Artichokes Recipe

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Fava Beans with Lamb & Rice
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Roman Style Artichokes
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Easy Beans

Roman Style Artichokes

Contributed by: Melinda

A lower-fat version of a traditional roman dish. The fava beans are not traditional but are an excellent compliment to the flavors. Serves 4.

8 large artichokes or use baby artichokes (approximately twice as many)
Juice and zest of 1 meyer lemon
1 cup fresh prepared fava beans
2 cloves garlic, squashed
1/2 cup mixed parsley and mint
1/4 cup Olive Oil
1 cup White Wine
1 tsp kosher Salt
Black Pepper

Trim stem of artichokes to about 1 inch. Peel off outer leaves until the artichoke begins to taper in again and the leaves appear pale green.
Using a paring knife, trim the area where the leaves you have removed were attached to remove tough outer surface.
Cut in half from top to bottom and remove the fuzzy center choke. Immerse in acidulated water.
In a large skillet or saucepan with a tight fitting lid, heat olive oil with garlic cloves
When garlic begins to brown, remove it and discard
Remove the artichokes from water and dry them slightly on a towel
Add to the heated oil and sauté a few minutes
Add salt, pepper, white wine and half the lemon juice to the pan
Add all but 3 tbl of the herb mixture to the pan and cover
Simmer artichokes about 15 minutes, then add the fava beans if using
Continue to cook until artichokes are very tender
Remove artichokes and beans to a warm serving platter
Increase the heat and reduce the sauce slightly
Spoon over the artichokes and top with the lemon zest and 3 tbl reserved herb

Baby artichokes often do not need much trimming. Remove just the outer leaves and cut them in half to see if they have a large choke - remove if necessary.

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