Spring Vegetable Stew
Mediterranean Artichoke and Fresh Fava Stew
- Total Time
- About 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves six
- 12baby artichokes, trimmed
- 2lemons
- ¼cup extra virgin olive oil
- 1bunch of spring onions, chopped
- 3large garlic cloves, minced, or 1 bulb of green garlic, skinned and minced
- 3pounds fresh fava beans, shelled and skinned
- ¼cup chopped fresh fennel or dill
- Salt
- freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
442 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 77 grams carbohydrates; 35 grams dietary fiber; 25 grams sugars; 29 grams protein; 1371 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Trim the artichokes, cut in half and immediately submerge in a bowl of water acidulated with the juice of ½ lemon.
- Step 2
Heat 2 tablespoons of the oil over medium heat in a large, heavy casserole or Dutch oven. Add the onion, and cook, stirring, until tender, about three minutes. Add the garlic, and cook, stirring, for a minute until fragrant. Drain the artichokes, and add the skinned fava beans, the fennel or dill, and the juice of 1 lemon (3 tablespoons) and the remaining olive oil. Add enough water to just cover everything, and salt to taste. Bring to a simmer. Cover and simmer 20 to 30 minutes until the vegetables are tender and the broth fragrant.
- Step 3
Turn the heat to high, and reduce the liquid in the pan by about a third. Stir in a generous amount of freshly ground pepper. Taste and adjust salt. Serve warm.
Tip
- Advance preparation: You can prepare this a day or two ahead of serving, and reheat on top of the stove. Leftovers will be good for four to five days. The color of the favas will fade, but the flavors won’t.
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Private Notes
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Cooking Notes
Lynne D.
Added 3 anchovies to the initial sauté & 1/4 cup chopped fresh fennel with fronds. Beautiful spring dish. We served leftovers for breakfast with quinoa, poached egg & feta. Yum!
Deborah W.
Bland but the fennel helps that, I used a quarter c. Fennel bulb, not having the leaves. Used shelled and whole Gavà beans,. Took twice as long to cook, maybe due to the whole beans. Yes, it was in season here on the Spanish coast, so I used calcots for the onions. Take most of their skin away and use the white portion, can place them in wholelike the artichokes. Delicious
Roubi E
After sautéing the onions and garlic, I add cubed potatoes, 8oz of tomato sauce and enough water to cover everything. I let that simmer for 20 min before I add the beans and artichokes. It's a heartier dish and that is how my Greek mother made it.
Lynne D.
Added 3 anchovies to the initial sauté & 1/4 cup chopped fresh fennel with fronds. Beautiful spring dish. We served leftovers for breakfast with quinoa, poached egg & feta. Yum!
Flowergarden129
I had baby fennel and green garlic, and this dish sounded delicious. I used frozen fava beans, and frozen artichoke hearts since I couldn't find baby artichokes. Sadly, I thought it was ok, but not amazing. It was tasty, but kind of unidimensional. I think next time I will make it with more fennel, and with baby favas instead of full grown ones. It needs more layers of flavor. I kept toying with the idea of sprinkling Parmesan cheese on it to ramp it up, or maybe adding some hot peppers.
Deborah W.
Yes, more fennel will help, I think
Rebecca Goodsell
This was a superb dish. In re: artichoke size. I grow my own, so have a choice but the ones I used were no more than 2" tall from base to tip. They aren't going to be 100% edible...add the debris to your compost bin. I added the favas (precooked and peeled)at the very end so that they stayed bright green. I will make this again next Spring.
Hank
We used small artichokes, but not babies, so they were chewy and we had to toss a lot of it. A lovely broth.
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