Fava Beans, Peas and Artichokes
This garnish is a combination of strictly seasonal vegetables that can be used for Greek Easter lamb or any other meat and seafood dish you wish to accompany with some vegetables.
500 gρ fresh fava beans
500 g fresh peas
4 fresh onions sliced
1 bunch dill
2 tbsp olive oil
juice and gratings of one lemon
Take the broad beans/fava beans and peas out of their pod. Clean the artichokes and cut them into thin slices putting them into water with lemon/parsley and a little baking soda so as not to turn brown
Put a medium pot of water on the fire to boil and prepare a bowl of cold water with ice.
Blanch the fava benas in the boiling water for 30-45 seconds.
Now plunge them in the freezing water.
The skin should slid off easily.
Making the dish
1. Boil each vegetable separately in salted water for about 5 minutes until they are cooked but still firm. Let them cool down and strain well.
2(a). Sauté the onions in olive oil until transparent, add the vegetables and the lemon juice. Add salt and pepper and serve with finely chopped dill and the lemon rind.
2(b). Alternatively, you can sauté the vegetables in some butter, add fresh cream and parmesan, the dill and plenty of freshly grated pepper.