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Categories:Viewed: 32 - Published at: 8 years ago
Ingredients
- 2 pounds baby artichokes
- 1/2 lemon
- 3 tablespoons olive oil
- 2 1/2 pounds new potatoes, skins on, cut into 1 1/2-inch cubes
- 2 tablespoons mint leaves, chopped
- 2 cloves garlic, crushed
- 1 tablespoon fresh thyme leaves
- 2 pounds fava beans
- Chopped fresh mint to garnish
- Coarse salt and freshly ground pepper to taste
Method
- Slice off tops of artichokes horizontally and remove the tough outer leaves and stems.
- Cut artichokes into slices one-fourth-inch thick and place in cold water to cover with lemon half.
- Drain artichokes and dry them in a salad spinner.
- Pour oil into a large roasting pan and put potatoes and artichokes in the pan with mint and garlic.
- Roast 45 minutes or until they are lightly browned, turning often.
- Meanwhile, steam the fava beans for five minutes.
- Add them to potatoes with mint and bake for five minutes.
- Season to taste with salt and pepper.
- Remove garlic cloves before serving.
- Garnish with mint.
