Fava Beans With Mint, Potatoes and Artichokes

• 2 pounds baby artichokes
• 1/2 lemon
• 3 tablespoons olive oil
• 2 1/2 pounds new potatoes, skins on, cut into 1 1/2-inch cubes
• 2 tablespoons mint leaves, chopped
• 2 cloves garlic, crushed
• 1 tablespoon fresh thyme leaves
• 2 pounds fava beans
• Chopped fresh mint to garnish
• Coarse salt and freshly ground pepper to taste

1. Slice off tops of artichokes horizontally and remove the tough outer leaves and stems.
2. Cut artichokes into slices one-fourth-inch thick and place in cold water to cover with lemon half.
3. Drain artichokes and dry them in a salad spinner.
4. Pour oil into a large roasting pan and put potatoes and artichokes in the pan with mint and garlic.
5. Roast 45 minutes or until they are lightly browned, turning often.
6. Meanwhile, steam the fava beans for five minutes.
7. Add them to potatoes with mint and bake for five minutes.
8. Season to taste with salt and pepper.
9. Remove garlic cloves before serving.
10. Garnish with mint.

baby artichokes, lemon, olive oil, new potatoes, mint, garlic, thyme, fava beans, fresh mint, salt

Taken from cooking.nytimes.com/recipes/8065 (may not work)