Greek cuisine · Vegetable Dishes

Anginares me Koukia

Spring braise of artichoke hearts and fava beans with spring onion, dill and lemon.

Ingredients · for 4 servings

• 8 young artichokes
• 800 g fresh fava beans
• 1 bunch spring onions
• 2 lemons
• 100 ml olive oil
• 1 bunch dill
• 1 tbsp flour
• salt, pepper

Instructions

1. Break off the tough outer leaves of the artichokes, cut off the tips, trim the bases with a peeler and remove the choke; halve the hearts and place immediately in water with the juice of one lemon.
2. Remove the fava beans from the pods; if the beans are larger than a thumbnail, blanch briefly and peel off the tough skin.
3. Cut the spring onions into 2 cm pieces and sauté in the olive oil in a wide pot over medium heat for 5 min, without browning.
4. Add the artichoke hearts and beans, pour in 400 ml hot water, season with salt and pepper and braise gently covered for 25–30 min, until the artichokes yield to a knife.
5. Mix the flour with the juice of the second lemon and 4 tbsp of the braising liquid until lump-free, pour into the pot and let reduce uncovered for 5 min, until the sauce lightly thickens.
6. Fold in the finely chopped dill, let rest off the heat for 5 min and serve lukewarm with white bread.