Fava Beans with Artichoke Hearts

• 1 lb. fava beans (also known as broad beans), shelled
• 4 baby artichokes, trimmed, sliced, with chokes removed
• 3 cloves garlic, peeled, smashed
• 2 Tbsp. olive oil
• 1 bay leaf
• Fresh sage, savory, or thyme, minced
• 0.25 cup white wine or vegetable broth
• Salt & pepper

Fava beans are at their best when young; you can eat them raw or just steamed, perhaps with a little butter. When they are a bit older and larger, I like to sauté them like this. When they get even larger, I use them to make falafel. When they are not huge, you really don't need to do more than remove the beans from their pods. Skinning them after that is totally unnecessary.

Using a skillet with a lid, sauté the shelled beans (peeled or not) for 3 minutes in olive oil with some smashed garlic cloves, salt, & pepper.

Add the artichoke hearts and sauté for a few minutes more, stirring often.

Add a little white wine, a bay leaf, and some fresh minced herbs, then cover the pan and simmer until the artichoke hearts are tender, about 20 minutes.

Serve right away.