Agginares meh Koukia (Artichokes With Fava Beans)
Published April 10, 1999
- Total Time
- 40 minutes
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Ingredients
12 pearl onions, peeled and halved
8 scallions, white parts and 2 inches of green parts sliced into ½-inch pieces
½ cup corn oil
1 ½ teaspoons kosher salt, plus more to taste
8 large artichoke bottoms and stems, outer leaves and choke removed, stems peeled and separated from bottoms
1 pound dry fava beans, soaked 24 hours in water and peeled
2 carrots, peeled and cut into ¼-inch rounds
¼ cup chopped fresh dill leaves
¼ cup lemon juice
¼ cup extra-virgin olive oil
Nutritional analysis per serving (8 servings)
32 grams carbs; 330 calories; 9 grams monosaturated fat; 8 grams polyunsaturated fat; 3 grams saturated fat; 21 grams fat; 14 grams fiber; 534 milligrams sodium; 10 grams protein; 9 grams sugar
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.
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Preparation
- Step 1
Place the onions and scallions in a very large, deep skillet over medium heat for 2 minutes to remove excess moisture. Add the corn oil and 1 ½ teaspoons salt and continue to cook until onions become just translucent, 3 minutes.
- Step 2
Add the artichokes to the pan in an even layer. Add enough water to come of the way up the artichokes. Reduce the heat to a strong simmer, cover and cook for 12 minutes. Turn artichoke pieces over, cover and continue cooking until just barely tender, about 10 minutes more.
- Step 3
Add the beans, carrots and ½the dill. Add water to the level of the beans and continue cooking, covered, until the beans are tender, about 7 minutes more.
- Step 4
Remove from the heat. Gently stir in the lemon juice and season with salt to taste. (Some of the beans will lose shape.) Transfer to a platter, drizzle with the olive oil, garnish with the remaining dill and serve warm.
Private Notes