This is another olive oil dish that is a part of the Eagean, Mediterranean cuisine, and I have learned it from my late aunt. I remember her buying artichokes when they are fresh and cooking all sorts of dishes with them. There were times she brought them all the way from Istanbul (about 780km away from where we lived!) if she happened to be there in the spring.

This year, I have planted two artichoke plants in the backyard. Waiting anxiously for them to grow and give their delicious fruit!

You may ask “what is a fava bean?” That was the question of two old ladies, in the farmer’s stand while I was buying these ones. Well, they are beans. ;) They are available fresh in early spring and they do go together with artichokes! You can eat them raw, with olives, too. But do not overdo it as it may cause some tummy ache.

If the fava beans are really tender and young, you can eat them with their pod, too. But for this recipe, we’ll only use the beans themselves.

The artichokes are in season, as well. But not only I have never cleaned one in my life (they actually sell them cleaned in the farmer’s markets in Turkey, so we are spoiled!) but also I am lazy; so I bought a can of artichoke bottoms.

The original recipe does not call for carrots, but I added them anyway. Just because I had them at home, and thought they might go well together. I was not wrong.

Dill is a must! If you have everything else but dill at home, you may want to consider making another trip to the grocery store.

And you should be eating this meal when it is cold.

All I needed for this recipe was:

1. 1 can of artichoke bottoms, 8 little bottoms
2. 1lb (1/2 kg) fava beans, or 1/2lb (250gr) shelled fava beans
3. 1 medium onion, finely chopped
4. 3 Tbs olive oil
5. 1 Tbs sugar
6. 2 tsp salt
7. 2 carrots, peeled and cut bite size
8. 1/2 lemon’s juice
9. small bunch of dill, nicely chopped

How to assemble them:

1. Drain and rinse the artichokes. If you are using fresh, I assume you know how to clean them and make them wait in the lemon + flour + water mixture until ready to use…
2. Shell the fava beans, discard the pods
3. Stir the onions with olive oil, until they are soften
4. Add carrots, if you are using them. Stir for about 2 - 3 mins
5. Add the sugar and salt, stir again
6. Add the artichoke bottoms, fava beans, lemon juice and enough water to cover them
7. Cover and cook about 30 mins.
8. When cooled, add the dill and serve

Note: You may find the fava beans shells hard to eat. Try peeling them as you eat.

Bon Apetit!

This entry was posted on Saturday, May 14th, 2005 at 10:46 pm and is filed under Spring, Turkish Food, Vegetarian, Main Course. You can leave a response, or trackback from your own site.