I use the frozen artichoke bottoms obtainable from Middle Eastern and Asian grocers, who also sometimes sell frozen skinned fava beans. Some supermarkets sell freshly shelled fava beans. You do not need to remove the skins if they are young. If you wish to use fresh artichokes, see page 8.

　　

Ingredients

serves 4

　　2 tablespoons extra virgin olive oil

　　1 teaspoon ground cumin

　　1/2 teaspoon ground ginger (optional)

　　3 to 4 garlic cloves, crushed

　　7 ounces artichoke bottoms, defrosted, quartered or halved

　　7 ounces fresh fava beans (shelled weight)

　　Salt

　　Peel of 1/2 preserved lemon (see page 7)

　　To garnish: 8 green olives (optional)

　　

Step 1

In a pan, stir the oil with the cumin, ginger, if using, and garlic, then put in the artichoke bottoms and the fava beans. Cook over low heat for a moment, stirring, until the aroma of the garlic rises.

　　

Step 2

Almost cover with about 1 cup water and add salt. Simmer, covered, for the first 5 minutes, then uncovered for 10 to 15 minutes, until the beans are very tender and the sauce is reduced. Add the preserved lemon, cut into thin slices, toward the end.

　　

Step 3

Serve warm, garnished, if you like, with a few olives and a little more thinly sliced preserved lemon peel.

　　Arabesque