Roasted Artichokes with Fava Beans and Olives

Enjoy fresh artichokes and fava beans with this Mediterranean-inspired appetizer.

An Appetizer With Punch

This mediterranean inspired dish makes use of fresh artichokes for an unexpected appetizer.

Gather the Ingredients

This recipe makes 6 appetizer servings. You will need: 3 large artichokes / 3 lemons / 1 clove garlic / 1/3 cup olive oil / 1/2 teaspoon thyme leaves / 1 bay leaf / 2 pieces of bacon, cut into 1/2" pieces / salt and pepper / 1 dozen fava bean pods / 30-40 kalamata olives / 1/4 cup fresh parsley, finely chopped. Begin by preheating oven to 325˚. Snap off the outer dark green leaves of the artichoke. Then cut away the remaining leaves until the artichoke is about 2 inches in diameter.

Prepare the Artichokes

Cut the artichoke in half top to bottom and immediately rub with half of a lemon to prevent oxidation. Scoop out hairy part just above the heart and discard. Cut each half into 3 equal pieces. Rub with lemon. Trim top to 1.5" above the heart and the bottom 1" below the heart. Place pieces in a bowl and cover with water and juice of one lemon. Add olive oil, garlic, spices, and 3 tablespoons lemon juice to an oven-proof skillet. Drain artichoke pieces and add to pan. Bring to a simmer over medium heat, then place in the oven to cook until lightly browned (about 45 min).

Remove the Seeds

Bring about 4 quarts of water to a boil in a large pot. Add fava bean pods and cook for 4 minutes. Prepare an ice bath and have it near the pot. Place the pods immediately into the ice bath and cool for 2 minutes. Remove the pods and snip the top pulling the string down the side to reveal the seeds.

Remove Shell

Using your fingers, carefully remove the milky light green outer shell on the seeds.

Assemble

When all components have come to room temperature toss the olives, artichokes, and fava beans together. Place the mixture on a plate and drizzle with the oil reserved from roasting the artichokes. Finish off the dish with a little salt and pepper as needed and a sprinkling of finely chopped parsley.

Fresh Flavors

Your guests or family will be delighted with the bright flavor and color contrasts in this dish.

Next Up

Garden to Table: Broccoli

With its sweet high notes and sulfurous body, broccoli might be the perfect vegetable.

Garden to Table: Kale

Loaded with nutrients, including beta carotene and vitamin C, kale is good…and good for you.

Garden to Table: Peppers

Understanding the life-cycle of the pepper fruit is critical for knowing when to harvest and how to use your specific pepper variety.

Garden to Table: Eggplant

Eggplant produces very well and over a long period.

Garden to Table: Brussels Sprouts

Brussels sprouts offer the taste of a cabbage’s sweet, blanched heart in every singular blossom bite.

How to Make an Artichoke and Magnolia Centerpiece

This easy-to-arrange mix of artichokes, magnolia leaves and seeded eucalyptus is perfect for warm-weather entertaining.

How to Refinish a Dining Room Table

Easily refinish a dated or worn dining room table to give it a fresh look.

How to Refinish a Kitchen Table

Give an old kitchen table new life in a weekend with these simple steps for refinishing wood furniture.

How to Make a Vertical Garden With PVC Pipe

Plant a small-space vertical garden using PVC pipe.