Artichokes are Mediterranean vegetables. The word artichoke comes from Arabic (al-kharshof). When the Moors conquered Spain during the Middle-Ages the word passed into Spanish (Alcachofa), and then it passed into English, where it got its present pronunciation and spelling.
Artichokes are rich in fibre and good for intestinal health. In the meantime, broad beans in this delicious aromatic dish provide a lot of protein.
frozen artichoke bottoms, thawed
medium size onions, finely sliced
medium carrot, chopped into small cubes
rind of 1 lemon
lemon juice, for garnishing
extra virgin olive oil, for garnishing
fresh dill leaves; 1 for cooking = 1 for garnishing
salt and ppper, for seasoning
In This Recipe
Heat a shallow pan with olive oil, sauté the onions until soft and pink. Add the broad beans, peas, carrots and sugar. Sauté for a further 5-8 minutes until vegetables start to get soft.
Season with salt and pepper, pour some vegetable stock over, add half of the dill leaves and bring to a boil. Simmer for approximately 20 mins so that vegetables are soft outside, and slightly hard in the middle. Turn off the heat.
Arrange your artichoke bottoms on a 25-27cm wide pan and spoon the fava bean fillings into the hollow part. Garnish with lemon rind, dill leaves and olive oil. Pour over any juices left from the filling if not add 1-2 cups of water. Close the lid.
Return to heat, and simmer for 20 minutes until the artichoke bottoms are tender.
Serve cold, after chilling for 3-4 hours in the fridge. Drizzle some lemon juice and olive oil before eating.