Carciofi, Fave e Pomodori Fritti
(Artichoke, Fava Bean and Tomato Fry)
1 Lg. Lemon - juice therefrom 6 Med. Artichokes 1 Cup Fava beans - shelled 2 Cloves Garlic - chopped coarsely 2 Med. Tomatoes - chopped 1/4 Cup Grapeseed oil 1/8 Cup Olive oil - Extra virgin Q.B. Salt and pepper
Squeeze the juice of 1 lemon into a bowl containing about a quart of salted water.
The following seems like a lot of work. It actually takes longer to describe it in words than to do it!
Remove the artichokes leaves until the tender, light yellow leaves appear. Cut the stem off, leaving about 1-1 1/2 inches of stem. Carefully peel the artichoke bottom until the heart is exposed. Cut off the top half of the artichoke and discard. cut the remaining half in two through the vertical axis. If there are any tiny chokes inside remove them with a small pointed knife. Put the cleaned artichoke in to the lemon-water bath. Continue until all the artichokes are cleaned.
Remove the artichokes from the bath, and drain on kitchen paper to remove the water. Add the grapeseed and olive oil to a deep fry pan and fry the artichokes for 5 minutes on each site, being careful not to burn them. If this begins to happen, add 1/4 cup of water and continue cooking.
Add the fava beans and cook until the skins just begin to break open. Add the tomatoes, and turn the heat to medium high. Cook rapidly for about 3-4 minutes. Add a dash of olive oil and turn the heat to high for 1 minute, mixing all the time. Serve hot.
This is a great dish to accompany a good loaf of Italian country bread.
Last updated on:05/04/00 12:43:52 AM