Frozen lima beans may be substituted for fava beans; start with the second step.

　　

Ingredients

serves 6

　　1 1/2 pounds fava beans, shelled

　　4 cups water

　　3 tablespoons fresh lemon juice, plus a lemon half for rubbing the cut artichokes

　　2 1/4 pounds (about 24) baby artichokes

　　2 teaspoons olive oil

　　1 shallot, peeled and finely chopped

　　3 cloves garlic, peeled and lightly crushed

　　1 teaspoon salt

　　1/4 teaspoon freshly ground black pepper

　　1/4 teaspoon crushed red pepper flakes

　　4 sprigs fresh thyme

　　4 sprigs fresh flat-leaf parsley

　　

Step 1

Fill a large bowl with ice and water; set aside. Bring a medium pot of water to a boil. Add the fava beans; blanch 30 seconds. Remove from water; place in the ice bath until cool. Peel the outer skin from the beans; set aside.

　　

Step 2

Place 4 cups water in a large bowl; add the lemon juice; set aside. Remove the tough outer leaves from the artichokes; cut 1 inch from the tip of each artichoke. Trim and peel the stem of each; rub all over with the lemon half. Place in the lemon water.

　　

Step 3

Heat the olive oil in a saucepan over medium heat. Add the shallot, garlic, salt, black pepper, and red pepper flakes; cook, stirring frequently, until the shallot is lightly browned, about 2 minutes. Add the artichokes, 1 cup lemon water, thyme, and parsley; bring to a simmer. Reduce heat to medium low, and cover; simmer until the artichokes are tender, about 14 minutes.

　　

Step 4

Add the fava beans. Cook until the beans are tender, about 3 minutes more. Serve hot or at room temperature.

　　

FIT TO EAT RECIPE

Step 5

(Per serving)

　　

Step 6

Calories: 197

　　

Step 7

Fat: 3g

　　

Step 8

Cholesterol: 0mg

　　

Step 9

Carbohydrate: 39g

　　

Step 10

Sodium: 544mg

　　

Step 11

Protein: 15g

　　

Step 12

Fiber: 9g

　　Cooks' Note

　　Frozen lima beans may be substituted for fava beans; start with the second step.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.