Artichoke and Fava Bean Salad with Preserved Lemon

Name: Artichoke and Fava Bean Salad with Preserved Lemon
Yield: serves 4
Ingredients: 2 tablespoons extra virgin olive oil; 1 teaspoon ground cumin; 1/2 teaspoon ground ginger (optional); 3 to 4 garlic cloves, crushed; 7 ounces artichoke bottoms, defrosted, quartered or halved; 7 ounces fresh fava beans (shelled weight); Salt; Peel of 1/2 preserved lemon (see page 7); To garnish: 8 green olives (optional)

December 9, 2011

I use the frozen artichoke bottoms obtainable from Middle Eastern and Asian grocers, who also sometimes sell frozen skinned fava beans. Some supermarkets sell freshly shelled fava beans. You do not need to remove the skins if they are young. If you wish to use fresh artichokes, see page 8.

Recipe notes

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