/ Source: TODAY
Serving:4
INGREDIENTS
- 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.