Artichauts et Feves en Ragout

Artichokes are relatively easy to find in the markets starting in the spring; but here, in America, Fava beans are harder to come by. I guess I should qualify that by saying that here, in New Mexico, one hardly ever sees them in the markets. So, you can imagine my excitement when one of my favorite vendors at the Santa Fe Farmer's Market had them in abundance a few weeks ago. Their lovely beans made it possible for me to make one of the favorite dishes I learned to cook during our stay at La Combe en Perigord.

This recipe is from Diane Holuigue and the pictures in this post are of her showing us how to prepare the artichokes for this dish. If you follow them, you will have a very complete picture of how to cut up these prickly vegetables.

RAGOUT OF ARTICHOKES AND BROAD BEANS

(serves 4 to 6 as a vegetable)

1. 5 large globe artichokes
2. 1 kilo broad beans
3. Juice of a lemon
4. 1 heaped tablespoon plain flour
5. 3 tablespoons olive oil
6. 2 tablespoons dry white wine
7. few sprigs thyme
8. chopped parsley
9. salt, pepper

Peel the broad beans and blanch 2 minutes in boiling salted water. Drain, refresh under cold water and peel off their greyish outside layer. Set aside.

Wash the artichoes and cut off the length of the leaves to about 2 cm above the level of the artichoke bottoms. Leave a little length in the stalk, peel this with a knife and pull away any outer leaves that look tacky. Cut in four and, using the point of teaspoon, remove any vestige of the choke (hairy part).

Acidulate them with lemon juice to prevent discolouration. Make a "blanc" (put a heaped tablespoon flour in a saucepan and whisk while filling it with water then bring the water to the boil), add salt and blanch the artichokes 4-5 minutes our until just tender. Drain and set aside until needed.

Heat the oil in a saucepan. Add the artichokes sections and grease them well without coloring. Add the wine and the garlic and thyme, salt and pepper. Stir once, bring to the boil, reduce heat and simmer very slowly for 15 minutes. After this time, add the broad beans and cook a further 15 minutes.

Check that the artichokes are tender, the seasoning correct, then stir through some chopped parsley and serve.

We had this with lamb in France, but it was equally delicious with roast chicken.

Comments

[janet]

outstanding photo description. delicious! thanks.

[Magic of Spice]

Delicious...I love your step by step photos:)

[Anne Ritchings]

Thanks. I was pretty tickled with them myselfl