Artichokes with Broad Beans and Almonds

Fresh globe artichokes should be treated like flowers and stood in a jug of water until ready to use. In the early summer,...
Contributor

Jan Baldwin

Fresh globe artichokes should be treated like flowers and stood in a jug of water until ready to use. In the early summer, the markets and street-sellers of the eastern Mediterranean region display crates of artichokes, which they skillfully prepare for you on the spot. Frozen ready-prepared artichoke bottoms are also available in some supermarkets and Middle Eastern stores. However, you can prepare your own: pull off the outer leaves and cut off the stalks; using a sharp knife, slice away the purple choke, the small leaves and any hard bits; remove any fibers with the edge of a spoon; and rub the artichoke bottoms with a mixture of lemon juice and salt to prevent them from discoloring.

Mezze by Ghillie Basan, photography by Jan Baldwin, is published by Ryland Peters & Small.

4
Servings
676
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/2 Cup fresh broad/fava beans, shelled
  • 4 fresh globe artichokes, trimmed to their bottoms
  • 3/4 Cups plus one tablespoon olive oil
  • Freshly squeezed juice of one lemon
  • 3 Tablespoons water
  • 2 Teaspoons granulated sugar
  • Sea salt
  • 1 Cup blanched almonds
  • A small bunch of dill, chopped

Directions

Place the broad/fava beans in pot of water and bring it to the boil. Reduce the heat and simmer the beans for about 40 minutes, until tender. Drain and refresh under running cold water. Remove the skins and put the beans aside.

Place the artichoke bottoms in heavy-based saucepan. Mix together the olive oil, lemon juice and water and pour it over the artichokes. Cover the pan with a lid and poach the artichokes gently for about 20 minutes. Add the sugar, a little salt, beans and almonds and continue to poach gently for a further 10 minutes, until the artichokes are tender. Toss in half the dill and turn off the heat. Leave the artichokes to cool in the saucepan.

Lift the artichoke bottoms out of the saucepan and place them, hollow-side up, on a serving dish. Spoon the beans and almonds into the middle of the artichokes and around them. Garnish with the rest of the dill and serve at room temperature.

Artichoke Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Artichoke Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals. Root vegetables, however, should be slowly braised or boiled for in order to ensure their inside is cooked as well as their outside.

Nutritional Facts

Total Fat
63g
97%
Sugar
9g
N/A
Saturated Fat
8g
38%
Protein
13g
26%
Carbs
23g
8%
Vitamin A
10µg
1%
Vitamin B6
0.2mg
7.7%
Vitamin C
15mg
25%
Vitamin E
16mg
78%
Vitamin K
52µg
65%
Calcium
128mg
13%
Fiber
10g
39%
Folate (food)
119µg
N/A
Folate equivalent (total)
119µg
30%
Iron
3mg
16%
Magnesium
140mg
35%
Monounsaturated
44g
N/A
Niacin (B3)
3mg
14%
Phosphorus
277mg
40%
Polyunsaturated
9g
N/A
Potassium
579mg
17%
Riboflavin (B2)
0.4mg
25.2%
Sodium
462mg
19%
Sugars, added
2g
N/A
Thiamin (B1)
0.2mg
11.3%
Zinc
2mg
12%