---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables, Ceideburg 2
       Yield: 4 servings
      16 sm Artichokes, or
       6 md Artichokes
       2    To 2 1/2 pounds young fava
            -beans, shelled
     1/2 c  Olive oil
       6    Garlic cloves, peeled,
       2 tb Chopped fresh winter savory
       2 tb Chopped fresh thyme
     1/2 ts Salt
     1/2 ts Freshly ground black pepper
   At no other time of year can this dish be replicated successfully++-
   it epitomizes the tastes of late spring in Provence.  Straight from
   the garden or the open market come either the small, violet
   artichokes or burgeoning green ones, along with pods of favas barely
   swollen with soft, tender beans.  Winter savory, which grows wild on
   the hillsides, has just put forth its new spring flush and is full of
   resinous flavor.  Serve with the freshest, crustiest bread possible
   for sopping up the juices.
   Prepare artichokes (see below), then cut small ones in half, larger
   ones into quarters or sixths; pat dry.  Remove the skins from the
   shelled favas.
   Heat the olive oil in a saucepan over medium high heat.  Add garlic
   and artichoke pieces; saute, stirring frequently, for 4 or 5 minutes.
   Add the fava beans and continue to cook, stirring often, for 10
   minutes. The artichokes will begin to change color to a deep olive
   green, but the favas will stay bright green.
   Add the winter savory, thyme, salt and pepper.  Stir well, reduce
   heat to very low, cover, and simmer until the artichokes are tender,
   about 15 to 20 minutes.
   Serves 4 to 6.
   PER SERVING:  275 calories, 7 g protein, 24 g carbohydrate, 19 g fat
   (3 g saturated), 0 mg cholesterol, 263 mg sodium, 9 g fiber.
   Using kitchen shears, cut off the tops (with their sharp spikes) of
   the side and bottom leaves.  Trim the base of the artichoke.
   Using a large, sharp chef’s knife, cut off the top inch of the
   Unless you are going to stuff the artichoke, cut it in half
   lengthwise. With the edge of a small sharp spoon or with a small,
   sharp knife, scoop out the exposed thistle.  If you are going to
   stuff it, however, do not cut in half; carefully scoop out the center
   leaves along with the thistle.
   Put the fresh-trimmed artichokes in acidulated water until ready to
   proceed with recipe.
   From the San Francisco Chronicle, 4/21/93.
   Posted by Stephen Ceideberg; May 11 1993.