Artichoke And Fava Bean Tagine Recipes

Steps:

• Heat olive oil in a large skillet over medium heat. Cook and stir chicken, onion, and garlic in hot oil until the chicken is no longer pink in the center, about 15 minutes.
• Stir garbanzo beans, diced tomatoes with juice, vegetable broth, artichoke hearts, carrot, olives, sugar, lemon juice, salt, coriander, and cayenne pepper into the chicken mixture; bring to a boil, reduce heat to low, and simmer until vegetables are tender, about 30 minutes.

Steps:

• Put the meat with the onions, butter or oil, salt, pepper, ginger, and saffron in a pan and cook, turning over the meat, for about 5 minutes. Cover with water and simmer, covered, for 1 1/2 hours, or until the meat is very tender, adding water if it becomes too dry. Remove the lid and reduce the sauce at the end.
• Add the artichoke bottoms, fava beans, and lemon juice and cook 10 minutes, until the artichokes are tender. Add the cilantro and cook 1 or 2 minutes more.
• Serve hot, garnished if you like, with the preserved lemon peel.
• For an Egyptian beef stew with fresh green fava beans: Sauté 1 pound fresh or frozen (and defrosted) beans in 3 tablespoons vegetable oil with 1 pound cubed stewing beef until lightly browned. Add 2 whole garlic cloves, 1 teaspoon ground coriander, salt, and pepper, and cover with water. Simmer, covered, for about 1 1/2 hours, or until the meat is very tender.

Steps:

• Prepare fava beans:
• Blanch beans in a 2-quart pot of boiling water 1 minute, then drain in a sieve and immediately transfer to a bowl of ice and cold water to stop cooking. Gently peel off skins (it's not necessary to peel edamame, if using).
• Prepare artichokes:
• Fill a large bowl with 4 cups cold water and squeeze juice from 2 lemon halves into bowl.
• Cut off stem of 1 artichoke and reserve. Cut off top inch of artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips.
• Cut remaining leaves flush with top of artichoke bottom using a paring knife, then quarter bottom. Cut out fuzzy choke and purple leaves with paring knife. Trim dark green fibrous parts from base and side of artichoke, then rub cut surfaces with a remaining lemon half and put artichoke bottom in bowl of acidulated water.
• Trim 1/4 inch from end of reserved stem to expose inner core, then trim sides of stem down to pale inner core (don't worry if remaining stem is very thin). Rub cut surfaces with lemon half and put in bowl of acidulated water. Trim remaining artichokes, including stems, in same manner.
• Prepare stew:
• Drain artichokes and cut crosswise into 1/4-inch-thick slices, including stems. Cook guanciale and onion in oil in a 5-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, about 6 minutes. Add sliced artichokes, fava beans, and remaining ingredients and simmer, covered, stirring occasionally, until vegetables are tender, about 45 minutes.

Steps:

• 1. Heat the oil in a pan. 2. Add the onion and saute until tender, about 5-7 minutes. 3. Add the garlic and ginger and saute until fragrant, about 1 minute. 4. Add the artichoke hearts, fava beans, olives, preserved lemon, raisins, cumin, cinnamon, turmeric, harissa, honey and vegetable broth and bring to a boil. 5. Reduce the heat, cover and simmer until the vegetables are tender, about 10-20 minutes. 6. Remove from heat and stir in the parley and mint and garnish with chopped almonds.