Mediterranean Artichoke and Fresh Fava Stew

• 12 baby artichokes, trimmed
• 2 lemons
• 1/4 cup extra virgin olive oil
• 1 bunch of spring onions, chopped
• 3 large garlic cloves, minced, or 1 bulb of green garlic, skinned and minced
• 3 pounds fresh fava beans, shelled and skinned
• 1/4 cup chopped fresh fennel or dill
• Salt
• freshly ground pepper to taste

1. Trim the artichokes, cut in half and immediately submerge in a bowl of water acidulated with the juice of 1/2 lemon.
2. Heat 2 tablespoons of the oil over medium heat in a large, heavy casserole or Dutch oven.
3. Add the onion, and cook, stirring, until tender, about three minutes.
4. Add the garlic, and cook, stirring, for a minute until fragrant.
5. Drain the artichokes, and add the skinned fava beans, the fennel or dill, and the juice of 1 lemon (3 tablespoons) and the remaining olive oil.
6. Add enough water to just cover everything, and salt to taste.
7. Bring to a simmer.
8. Cover and simmer 20 to 30 minutes until the vegetables are tender and the broth fragrant.
9. Turn the heat to high, and reduce the liquid in the pan by about a third.
10. Stir in a generous amount of freshly ground pepper.
11. Taste and adjust salt.
12. Serve warm.

baby artichokes, lemons, extra virgin olive oil, spring onions, garlic, fava beans, fresh fennel, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1013641 (may not work)