(Makes 4 portions as a starter)
900 g fava bean pods – shelled (beans makes about 300 g when shelled)
1 medium size onion – finely chopped
20 small artichoke hearts – prepared and cooked (or about 2 cans of artichoke hearts)
1 teaspoon salt
3-4 tablespoons of olive oil
a handful of fresh dill to garnish
If your fava beans are already shelled and ready to go, start by boiling them in water for about 5 minutes. This step helps reduce any slight bitterness in the beans. Once boiled, drain the water, rinse the beans under cold water, and set them aside.
In a non-stick pan, heat 1 tablespoon of olive oil over medium-high heat. Sauté the chopped onions for 2–3 minutes, until they begin to soften and turn translucent.
Add the fava beans to the pan along with 1 cup of water. Cover with a lid and let the beans cook over medium heat for 15–20 minutes, until they’re tender but not overly soft. Check the pan occasionally to ensure there’s still a little water left—this prevents the beans from sticking. If needed, add a small splash of hot water, but avoid adding too much; you don’t want the dish to turn soupy.
Next, add the artichoke hearts and let everything simmer on low heat for about 5 minutes. Once cooked, remove from heat and allow the dish to cool to room temperature.
Finally, drizzle in the remaining olive oil (about 1 more tablespoon) once the dish has cooled—this step enhances the flavor of both the beans and the artichokes. Garnish with fresh dill leaves just before serving.
Enjoy as a light appetizer, side dish, or part of a mezze spread!