Artichoke Ciambotta

Recipe Ingredients

6		Artichokes - (to 8) (small)
1		Onion - finely chopped
2 tablespoons	30ml	Olive oil
1		Garlic clove - finely chopped
1/2 lb	227g / 8oz	Green beans - trimmed, and
		Cut into 1
1 cup	160g / 5.6oz	Fresh or frozen fava beans = (or lima beans or peas)
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Chopped parsley

Recipe Instructions

To trim the artichokes down to the heart, bend the dark green outer leaves back until they snap off near the base. When you reach the center cone of pale, tender leaves, cut off about 1/2 inch of the pointed tops. Cut the artichokes into halves or quarters, depending on the size. The fuzzy choke in small artichokes should be tender enough to be edible, but it can be cut out with a paring knife.

In a medium skillet, cook the onion with the olive oil over medium heat until tender, about 5 to 8 minutes. Stir in the garlic, then add the artichoke hearts and a couple of tablespoons of water. Cover and cook 15 minutes.

Add the green beans, favas and salt and pepper to taste. Cook the ciambotta until the vegetables are tender, about 20 minutes more. Stir in the parsley and serve hot or at room temperature.

Source:
"The Los Angeles Times, 06-20-2001"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.