Agriculture Reference
In-Depth Information
6 SERVINGS
Shell the favas and place them in a large bowl. Cover with boiling water and let stand
for 5 minutes. Drain the beans in a colander and rinse in cold water. Peel the tough skins
by cutting one end with your thumbnail and squeezing the bean out with your thumb and
forefinger. The bean will shoot out; aim carefully into the bowl. Set aside.
Fill a bowl with cold water and add the lemon juice. Remove the tough outer leaves of
the artichokes until you come to pale green leaves. Cut away the top third of the leaves.
Using a paring knife, peel the tough green skin from the base and stem of each artichoke.
(Do not remove the stems.) Cut lengthwise into quarters. Set aside in the lemon juice and
water.
Trim the roots and dark green tops from the onions, then cut them lengthwise into '/z-inch-
thick segments.
In a large pan, combine the broth and enough water to make 8 cups and bring to a boil
over high heat. (You will probably need only 6 to 7 cups, but the broth will reduce during
boiling.)
