In Greek: κουκιά με αγκινάρες, pronounced kook-YAH meh ahg-kee-NAH-ress
Here in Greece, fresh broad beans (also known as fava beans) are a culinary event. This recipe is a spring favorite, especially during Lent, and a great choice for vegetarians and vegans.
Cook Time: 50 minutes
Total Time: 50 minutes
- 3 1/3 pounds of fresh broad (fava) beans
- 8-12 fresh artichoke hearts, cut in half (or 8-12 whole frozen artichoke hearts)
- 1 large spring onion (or 2 small), cleaned and chopped
- 3 stalks of fresh garlic, cleaned and chopped
- 3/4 cup of olive oil
- 1/2 cup of water + 1/2 cup of water
- 1 tablespoon of sea salt
- juice of 1 lemon
- juice of 3 lemons (for fresh artichoke hearts)
Trim the ends of the beans and trim along the seam to remove the tough fiber.
If using fresh artichoke hearts, put in a bowl, salt lightly, and sprinkle with the juice of 3 lemons to prevent them from turning black.
If using frozen artichoke hearts, do not defrost before cooking.
In a pot, add the oil, 1/2 cup of water, onion, garlic, salt, and beans. Cook over medium heat for 10 minutes, stirring frequently so they don’t stick to the bottom.
Drain the artichoke hearts and add to the pot with 1/2 cup of water (if using frozen artichoke hearts, decrease the water to 1/3 cup). Stir well, cover, and cook over medium-low heat for 40 minutes or until artichokes are fork tender, stirring occasionally. Remove from heat, add juice of 1 lemon, cover and let sit for 10 minutes before serving.
Yield: serves 4-6
- This dish can be prepared with shelled broad beans and tender pods only.
- Instead of the onion and garlic, add 2-3 tablespoons of chopped fresh dill.