Fava beans with artichoke hearts and garlic…on pasta…with tomatoes…and parmesan!

It is fava season, and oh, how I love favas.

It is also artichoke season…and how I love artichokes!

It is also garlic season – and how I love…(I adore eating).  Scapes are rising from the heart of the plant, which are delicious, but I'm the biggest fan of the leaves.  Slice the leaves into thin strips then cut the strips so that what you have to cook with resembles garlicky smelling green confetti.

 

What do you do with these veges?  Saute the garlic leaves (or minced garlic) in olive oil.  Add salt and artichoke hearts trimmed and cut into like sized pieces.  Sautee until the hearts have a little color.  To this mix add sun dried tomatoes and some water and allow the mix to steam a bit to fully cook the artichoke hearts and give a little tenderness to the tomatoes.

Add the shelled fava beans (which you've boiled for just about 2 minutes or until tender) to the artichoke hearts, garlic, and tomatoes, sautee a bit more.

Toss with cooked pasta of your choice (we are using what our family calls squid arms, but is really cockscombs) and sprinkle with shredded parmesan cheese.