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Fava beans and artichoke hearts
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| Artist: |
_ |
| Categories: |
Artichoke, Beans, Middle Eastern, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| large | Onion, chopped | | 2
| tsp | Olive oil | | 2
| cup | Fava beans (about 1.?/td> | | | -pound) | | 1 1/2
| lbs | Artichoke bottoms, cut in | | | -chunks | | 1
| | Or 2 ripe tomatoes, chopped | | | -(optional) | | 1
| cup | Tomato sauce | | 1
| cup | Finely chopped dill weed | | 1
| cup | Water | | | Salt | | | Pepper |
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Procedures:
| 1 | Comments are the authors. | | 2 | (my grandmother made this recipe when the artichokes were old and the leaves were no longer usable) | | 3 | saute onion in oil until wilted. | | 4 | Add remaining ingredients. | | 5 | Cover and cook slowly until beans are tender. | | 6 | Add more water if sauce becomes too thick. | | 7 | Variation: use young, spongy, seedless velvety fava pods instead of beans. |
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