Preparation

• Extract the fava beans from their pods and rinse them under running water.
  “Pizzica” the fava beans by removing the little stem and leaving them slightly exposed at the top.
  If you’re not used to doing it with your fingers like grandmothers do, help yourself with a knife and cut away a tiny piece of the bean.

  Peel and wash the onion.
  Blend or finely grate the onion or leave it whole if you prefer to remove it after cooking.
  In a pan briefly warm a sprinkle of garlic powder and the onion.
  Add 3 tbsp + 1 tsp of water and let it stew for a few seconds.
  Add the fava beans and stir to flavor.
  Add more water to cover them about 3/8 in above their level.
  Add a pinch of salt and a pinch of pepper, a vegetable bouillon cube and the parsley.
  Bring to a boil.
  Continue cooking on low heat.
  The cooking time of fresh fava beans varies depending on:
  – the size and freshness of the beans;
  – the desired consistency [soupy or drier].
  Let them cook for 20 to 60 minutes, taking care to:
  – check the consistency;
  – add more water if necessary;
  – stir to prevent the broth from drying out and the beans sticking to the bottom of the pan.
  Adjust salt to taste.

• Put on a pair of disposable gloves to avoid your hands and nails darkening.

  Clean the artichokes:
  – trim and remove the stem;
  – discard the tougher outer leaves;
  – cut each artichoke to about one third of its length [starting from the top] removing the tip [the toughest part of the leaves];
  – halve the artichoke;
  – remove the “barbetta” (the fuzzy choke) from the inside of the heart with the help of a knife;
  – cut the heart into slices or wedges;
  – immediately drizzle the artichokes with lemon juice to prevent them from darkening.

  Blanch the artichokes:
  – in a small saucepan bring salted water to a boil;
  – add the cleaned and cut artichokes;
  – add the white wine;
  – let cook over low heat for about 10 minutes until tender [a fork slides easily into the heart];
  – drain the artichokes;
  – transfer them to a bowl and drizzle again with lemon juice to avoid discoloration.

• Peel and wash the shallot, slice it or leave it whole.
  Clean and wash the celery, separate leaves and chop the stalks into pieces.

  In a pan add:
  – the blanched artichokes;
  – a pinch of salt;
  – lemon juice;
  – 6 tbsp + 2 tsp of water;
  and cook covered [lid preferably glass] for 5 minutes.
  Add the shallot and celery and continue cooking for another 5 minutes.
  With the heat off add a vegetable bouillon cube and the stewed fava beans and stir; the more you stir the more the beans will break down.
  Adjust salt and freshly grind the pepper.

• Bring the artichokes and fava beans back to a simmer.
  With the heat off add the chopped parsley.

  

• Plate up.
  Grind a little more pepper and drizzle with a stream of extra virgin olive oil just before serving.

  Your vignarola with artichokes and fava beans is ready.

  Enjoy your meal!

  

• Clean the fava beans.
  Clean the artichokes and cut them into wedges.
  Clean the shallot and the celery.

  In a pan briefly heat a sprinkle of garlic powder and the shallot.
  Add 3 tbsp + 1 tsp of water and let it stew for a few seconds.
  Add the raw fava beans and stir to flavor.
  Add more water to cover them about 3/8 in above their level.
  Add:
  – a pinch of salt;
  – a pinch of pepper;
  – a vegetable bouillon cube.
  Bring to a boil.
  Continue cooking on low heat.
  Let cook for 20 to 40 minutes, taking care to:
  – check the consistency;
  – add more water if necessary;
  – stir to prevent the broth from drying out and the beans sticking to the bottom of the pan.
  Add the raw artichokes and the celery and continue cooking for another 10-20 minutes.
  Adjust salt.
  The vignarola is ready when the fava beans are soft and the artichokes tender.
  With the heat off add the chopped parsley.

  Plate up.
  Grind a little more pepper and drizzle with a stream of extra virgin olive oil just before serving.