Fava Beans w/ Artichoke Hearts & Olives
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Fava Beans w/ Artichoke Hearts & Olives
| Tue, 06-03-2008 - 8:25am |
Fava Beans with Marinated Artichoke Hearts and Olives


3 cups frozen fava (broad) beans
32 kalamata olives
4 jarred marinated artichoke hearts, quartered
4 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 clove garlic, minced
1 teaspoon sea salt
4 teaspoons finely chopped fresh flat-leaf parsley
Freshly ground black pepper

A tasty Greek meze (appetizer) dish with succulent kalamata olives, tender fava beans, and marinated artichoke hearts.

Serving: 4
Serving: 4
Cook the fava beans in rapidly boiling water for 4 minutes, then rinse under cold water. Remove the leathery outer skin from the fava beans and discard. Mix together the shelled fava beans, olives, and artichoke hearts in a bowl.
Mix together the olive oil, lemon juice, garlic, and sea salt in a small bowl. Place equal amounts of the fava bean mixture on serving plates. Drizzle with the dressing, and top with the parsley and a little freshly ground black pepper.
From The MediterrAsian Way by Ric Watson and Trudy Thelander. © 2007 John Wiley & Sons, Inc.
Mix together the olive oil, lemon juice, garlic, and sea salt in a small bowl. Place equal amounts of the fava bean mixture on serving plates. Drizzle with the dressing, and top with the parsley and a little freshly ground black pepper.
From The MediterrAsian Way by Ric Watson and Trudy Thelander. © 2007 John Wiley & Sons, Inc.



