AT THE MEZE TABLE
Fava with dill
45–60 min cooking
OLIVE OIL & VEGETABLES
Artichokes, lemon & dill
A few ingredients. A quiet place at the table.
Tender artichokes need very little: olive oil, lemon and dill are enough. Gently cook them until a knife slips through, then let them rest in their own juices before serving.
Jump to the method
Serves4 side portions
Prep15 min
Cook30–40 min
Rest10 min
ONE STEP AT A TIME
Let’s make it.
Prepare the artichokes
Check that the tough leaves and fuzzy choke have been removed. Rinse the cleaned bottoms or hearts and hold them briefly in water with a little lemon juice while you prepare the onion.
Start with the onion
Warm 30 ml olive oil in a wide, lidded pan. Add the onion and soften over medium-low heat for about 5 minutes without browning.
Simmer gently
Drain the artichokes and arrange them in a single layer. Add 150 ml water, 30 ml lemon juice and the salt. Bring to a gentle simmer, cover and cook on low heat for 25–35 minutes, until a small knife goes through easily. Check occasionally and add a splash of water if needed.
Rest and dress
Remove from the heat and leave in the pan for 10 minutes. Transfer to a serving plate with some of the cooking juices. Finish with the remaining 15 ml olive oil and the fresh dill.
WHEN IT REACHES THE TABLE
Serve warm or let cool slightly. A little bread alongside is all you need to enjoy the lemony cooking juices.
ONE MORE PLATE FOR THE TABLE
