Artichokes in Lemon, Olive Oil, Green Garlic and Oregano with Fava Beans

Thistles are a stand out in any garden. Artichokes, though simple, are too delicious to allow them to bloom. Picked before the flower opens, The prickly star of late spring may appear armored and unavailable to the novice cook. But once you have learned to turn the artichoke and expose the edible center you will fall in love. Here are some tips along with a simple recipe offering many variations.

Ingredients:

• 2 artichokes for 2 people as a side

• ½ cup  fava beans, picked, blanched, peeled

• 2 lemons, juiced

• ½ cup olive oil

• 1 tsp salt

• 1 red chili

• 1 sprig oregano

• 1 cup water

• 1 green garlic, sliced

Method

Set 1 bowl of water with the juice of a lemon. Using a cerated knife, peel off the outer leaves of the artichoke. Then cut the top half off revealing the choke. With a paring knife cut the outer leaves to reveal the pale yellow interior. Peel the stem and cut the cleaned artichoke into 8 pieces. Remove the choke and place it in the acidulated water.

In a small, stainless steel saucepan add olive oil, salt, pepper, garlic, and artichokes over medium heat. Allow to sweat for 2 minutes then add lemon juice and simmer for another 2 minutes. Add water and cook until tender.

In a separate pot of salted boiling water blanch the fava beans for about 2 minutes. Cool in ice then peel. When ready, toss the artichoke, fresh lemon, olive oil, oregano leaves, and fava beans together. Adjust seasoning if necessary and serve warm or room temperature.