The artichokes are growing high and beautiful in my yard this spring. They are all volunteers and there is a plethora of them at this point. I actually started weeding them down this year because they are so prolific. So now that I have so many artichoke plants, I try to pick them on the young side and pare them down to the heart when I cook. I don't have to be stingy with them.
I didn't grow favas this year as a cover crop. They can be such a pain to harvest. But a pint basket is a small amount to deal with.
1/2 yellow onion, sliced very thin
sea salt
4 cloves garlic, minced
4 sprigs thyme
1 cup wild rice blend
2 cups vegetable broth
freshly ground black pepper
1 pint basket of young-ish fava beans from African Sisters at the farmers market
6-7 medium-ish backyard artichokes
a backyard lemon
In a large skillet on medium-low heat, add olive oil, onion, and a sprinkling of salt. Cook, stirring occasionally, until soft and begins to caramelize. Add garlic and thyme and cook for 2 minutes. Add rice and broth, and a few grinds of pepper, bring to a boil, then simmer, covered until almost cooked through, about an hour.
While the rice is cooking, remove beans from their pods, then remove the skin from the beans and set beans aside. Pare the artichokes down to almost just the heart, leaving a bit of the tender leaves and stem, removing all green color. Cut in half and remove the choke. Quarter and place in water with lemon juice.
When the rice is close to done, remove artichoke pieces from the acidulated water and add to pan. Add peeled beans, cover, and cook an additional 10 minutes. Stir in about a 1/4 teaspoon of lemon zest and remove thyme sprigs before serving.
3-4 servings
