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Title: Fava Beans and Artichoke Hearts
Categories: Jewish Sephardic Bean
Yield: 6 Servings
| 1 | lg | Onion, chopped |
| 2 | ts | Olive oil |
| 2 | c | Fava beans (about 1.1/2 pound) |
| 1 1/2 | lb | Artichoke bottoms, cut in chunks |
| 1 | Or 2 ripe tomatoes, chopped (optional) | |
| 1 | c | Tomato sauce |
| 1 | c | Finely chopped dill weed |
| 1 | c | Water |
| Salt | ||
| Pepper |
Comments are the authors.
(My grandmother made this recipe when the artichokes were old and the leaves were no longer usable)
Saute onion in oil until wilted. Add remaining ingredients. Cover and cook slowly until beans are tender. Add more water if sauce becomes too thick. Variation: Use young, spongy, seedless velvety fava pods instead of beans.
Source: From My Grandmothers Kitchen
From The Cookie Lady's Files. My comment previous next