Recipe courtesy of Diane Kochilas
Fava Bean and Raw Artichoke Salad
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 451
- Total Fat
- 31
- Saturated Fat
- 4
- Carbohydrates
- 41
- Dietary Fiber
- 19
- Sugar
- 13
- Protein
- 15
- Cholesterol
- 0
- Sodium
- 821
Ingredients
4 large fresh artichoke hearts, thinly sliced or quartered*
1 pound fresh fava beans, shelled, washed, and drained
2 to 3 scallions or spring onions, to taste, white and green parts, thinly sliced
2/3 cup slit green Greek olives
1 small bunch fresh dill, snipped
1/2 cup extra virgin olive oil
1 large lemon, juiced
Salt and freshly ground black pepper, to taste
Directions
- Combine the artichokes, fava beans, scallions or spring onions, olives, and dill in serving bowl.
- Whisk together the olive oil, lemon juice, salt and pepper and toss well with the salad. Serve immediately.
- Note: To prepare artichokes the Greek way, cut away most of the stem, leaving about 1 inch of it intact. Have 1 or 2 cut lemons handy as you work with the artichokes, rubbing them on cut surfaces to prevent discoloration. Also have a bowl of acidulated water on hand. Snap off the tough outer leaves near the base. Hold the artichoke on its side on a cutting board and, using a sharp serrated knife, cut the artichoke crowns down to within 1 1/2 inches of the base. With a paring knife, trim the tough green exterior off the stem. Rub the artichoke with lemon. Using a teaspoon, thoroughly scrape away the hairy choke on the inside. Holding the artichoke on its side again, trim away any leaf stubs by going around the artichoke almost on a bias with the knife. Using a paring knife, trim the stem so that only its inner, tender core remains. Rub the artichoke with lemon and drop into acidulated water. Continue until all the artichokes are clean.