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Artichokes Topped with Fresh Fava Beans

A vegetarian side dish of boiled artichokes topped with sautéed fava beans, mint, dill, lemon, and olive oil.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Lemon and dill match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 976 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Artichokes Topped with Fresh Fava Beans

Time30 minutes

Ingredients

Directions

Make the base

  1. Heat oil in a broad pot.

  2. Stir in onion and green onion and allow them to soften.

  3. Add fava beans, mint and half of the dill.

  4. Stir for 4 minutes.

  5. Add lemon juice, sugar and hot water.

Cook the artichokes

  1. Place artichokes in the pot pointy sides facing up.

  2. Seal the pot with aluminum foil.

  3. Place the lid on.

  4. Cook on medium for 30 minutes.

  5. Once you turn it off, sprinkle with salt.

  6. Let artichokes cool in the pot.

Serve

  1. Place artichokes on serving plate.

  2. Stuff them with fava beans using a spoon.

  3. Sprinkle the rest of dill on top.

Nutrition, whole recipe (rough)

288Calories
6 gProtein
14 gFat
40 gCarbs

Counts 7 of 10 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Artichoke1 medium (128g)60
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Lemonjuice of 1 lemon (48ml)12
Dill5 sprigs fresh (1g) / 1 tsp dried4
Salt1 tsp (6g)0
Beannot in our table0
Peppermintnot in our table0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + dilltop 1% of all pairs
    Smell alikestrong
    Cooked together976 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Artichoke + beanstop 1% of all pairs
    Smell alikestrong
    Cooked together154 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Artichoke + lemontop 2% of all pairs
    Smell alikestrong
    Cooked together636 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Artichoke + olivetop 2% of all pairs
    Smell alikestrong
    Cooked together745 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Mint + lemontop 4% of all pairs
    Smell alikemoderate
    Cooked together1,998 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Artichokes
Form the main body of the dish and absorb the flavours of the cooking liquid as they cook.
Fava beans
Add a tender, starchy filling that softens and adds body to the stuffing.
Olive oil
Carries flavour from the aromatics and gives the dish a rich, smooth mouthfeel.
Lemon juice
Adds acidity that brightens the dish and balances the sweetness.
White onion
Softens into the base and adds savoury sweetness and aroma.
Sugar
Balances the acidity of the lemon juice and rounds out the flavour.

The step that matters

Cook the artichokes on medium for 30 minutes with the pot sealed. The sealed pot traps steam so the artichokes become tender throughout. Cooking too hot can scorch the base before the heart softens, while a loose lid lets the liquid reduce too far.

Swap the onion

How well each one fits the dish's main ingredients (artichoke, beans, mint, lemon, olive, dill, sugar):

  1. Spinachfits better
  2. Lettucefits better
  3. Cucumberfits better
  4. Onionthe original

Fit is the average pairing score against artichoke, beans, mint, lemon, olive, dill, sugar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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