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Baby Artichokes & Fava Bean Fricasee

From Jim Botsacos,  chef of Molyvos Restaurant 
/ Source: TODAY



  • 4 tbsp. extra virgin olive oil
  • 2 cups finely diced onion
  • Salt and pepper
  • 1 cup sliced leeks (green and white)
  • 2 cloves garlic, peeled and chopped
  • 1 beefsteak tomato, peeled, seeded and chopped
  • 1 cup chicken stock (or low-sodium broth)
  • 3 scallions, trimmed and sliced
  • 12 cooked baby artichoke hearts (method follows)
  • 1 1/2 cups cleaned and shelled fava beans
  • 1 lemon, juice only
  • 1 tbsp. fresh dill, chopped
  • 1 tbsp. fresh parsley, chopped

DIRECTIONS Heat 3 tbsp. of olive oil in a medium sized pot over low heat. When the oil is warm, add the onion with a pinch of salt. Cover and cook 2-3 minutes. Add the leeks, stir and replace the cover; cook an additional 5-6 minutes, until all the onions are soft. Stir in the garlic and season to taste with salt and pepper. Add the tomato, stir and cook for 2-3 minutes, until the tomato softens slightly. Add the chicken stock, raise the heat to medium and bring it to a boil. Immediately lower the heat to reduce the stock to a simmer. Fold in the artichokes, fava beans and lemon juice. Add the herbs and remaining tbsp, of olive oil just before serving. Adjust the seasoning and serve.