Dalmatian artichokes with fava beans: the emblem of spring

Dalmatian artichokes with fava beans
Every spring, two plants dominate the table on the Dalmatian coast : artichoke and wild asparagus. On the coast the wild asparagus grows on the fields with high grass and bushes, and its skinny spears can be difficult to find if you don’t know where to look for. My grandmother used to spends an entire afternoon asparagus hunting, it was kind of an event of the day, foraging the fields and paths from one part of the island to the other, while we would wait eagerly, ready to prepare them upon her arrival. Once you try the wild asparagus you will always eat the cultivated sort with nostalgia, as if something is missing. The almost bitter flavour is intense and so characteristic for the wild species growing on dry Dalmatian lands. We cook them in salted water and serve with hard boiled egg, drizzled with olive oil and vinegar.

Artichokes come around at the same time and as asparagus, they have their own special story. On the Adriatic islands, they are mostly self seeding plants. These beautiful, somewhat intimidating plant is divinely delicious and in my family we’ve been preparing artichokes in a traditional way long since I can remember. A simple recipe of the old, where a couple of produce from the nearby field was enough to make a feast for the senses. Fava beans are one of these, also typical for the region with their sweet flavour which pairs delightfully with the artichokes.

Dalmatian artichokes with fava beans-1Dalmatian artichokes with fava beans-2Dalmatian artichokes with fava beans-3
A couple of days ago I was searching for violet artichokes, the ones we used to get from our family from the island every spring. I found them on the market, with their heads small and firm, ready to reproduce the old Dalmatian recipe, in France.

Dalmatian artichokes with fava beans : the emblem of spring

Feeds:
2 people

Ingredients:
6 medium artichokes
200 g fresh fava beans
200 g green peas
50 g bread crumbs
fresh parsley, chopped
olive oil
salt and pepper
bread for dipping

Preparation:
Preparing the artichokes
I advise you to use violet artichokes, small to medium size. Cut the flower buds from the stem. You can optionally also use the stem; peel it and put in the pot together with the artichoke buds, as they are also edible and have a similar taste to the artichoke heart. If the flower buds have pointy thorns, cut them off with scissors.

Take the artichokes and gently pull the “leaves” from the centre so that they open, but don’t break. Leave them in the water bath for 20-30 minutes to release the dirt or small bugs that could be hidden inside. Rinse them well and dry.

Cooking the artichokes with fava beans
Place the fava beans and green peas in a medium size pot together with some olive oil. Make sure the pot is big enough to be able to place all the artichokes, but not too big so there is too much place in between them.

In a bowl, mix the bread crumbs with chopped parsley, salt and pepper. Take one artichoke at the time, gently open the leaves and fill the cavities with prepared breadcrumb mixture. You don’t have to put the mixture between every leaf but make sure each artichoke head has enough filling.

Place the stuffed artichokes in the casserole on top of the beans, heads up. Add water to the pot to almost cover the artichokes. Cook until the fava beans are cooked thoroughly. Season with salt and pepper to taste. Be sure to turn the artichokes during cooking if they flip over to ensure they cook evenly. It will take approximately one hour to cook.

Instructions for eating:
Please follow the instructions because I have seen many an artichokes wasted because of the ignorance concerning their consummation.

The outer leaves are too hard to be eaten completely. However, they have a fleshy inner surface which is soft and sweet. Take the outer leaves one by one with both hands and pull with your teeth over the inner surface of the leaf to take the soft part of the leaf. You will notice that as you are peeling the leaves towards the middle of the artichoke, they become smaller and whiter and can almost be eaten completely. The best part is the heart and the inner most leaves which can be eaten entirely.

So please, do not throw away any of the inner parts or the artichoke!
Let me know how you liked it!

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