How To make Young Artichokes and Fava Beans Stewed In Olive Oil
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,
-minced 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. GENERAL PREPARATION OF ARTICHOKES: 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 artichoke. 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.
How To make Young Artichokes and Fava Beans Stewed In Olive Oil's Videos
Batata Terfess Chtitha | Algerian Style Jerusalem Artichokes, Topinambours Algérienne
???? HD AVAILABLE ????
Video recipe for Algerian style Jerusalem artichokes
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
Marhaban Bikoum! Greetings!
Welcome to my channel and blog.
subscribe here :
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
Batata terfess as they are known in North Africa/Algeria are Jerusalem artichokes, (also called sunchokes or earth apples) are delicious tubers that act quite similarly to potatoes when cooked yet have the delightful taste of artichokes. They originate from a plant that looks like a sunflower, and are not artichokes or from Jerusalem, so how the name Jerusalem artichoke came about is debated. Most likely it was a misunderstanding over the Italian word for sunflower, girasole. No matter the name, Jerusalem artichokes are delicious — nutty, crunchy when raw and super nutritious.
Jerusalem artichokes are available in North African and the Mediterranean from Autumn to late winter in your local farmers market. Store loosely wrapped in a paper towel placed in a resealable plastic bag in the crisper drawer of your refrigerator for up to 2 weeks.
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
★★★★ INGREDIENTS ★★★★
???? English
500g - 1 lb Jerusalem artichokes (sunchokes, earth apples)
250g - 1 cup sweet peas or precooked chickpeas
1 large onion, chopped
3-4 cloves of garlic, minced
1 TBS tomato paste
1 TBS dersa (red pepper paste)
1 bay leaf
Generous handful of chopped parsley
salt, pepper
olive oil, water or stock
♒♒♒♒♒
???? En Française
500g -de topinambours
250 g - de petit poise ou de pois chiches précuits
1 gros oignon, haché
3-4 gousses d'ail émincées
1CS concentrate de tomate
1 CS dersa (pâte de piment rouge)
1 feuille de laurier
Généreuse poignée de persil haché
sel poivre
huile d'olive, eau ou bouillon
♒♒♒♒♒
????Magyarul
500g csiarticsóka
250 g édes borsó vagy előfőzött csicseriborsó
1 nagy hagyma apróra vágva
3-4 gerezd fokhagyma, darált
1 EK paradicsompüré
1 EK dersa (piros paprika krém)
1 babérlevél
Nagy marék apróra vágott petrezselyem
só bors
olívaolaj, víz
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
★★★★ Looking for something to sop up the sauce with ? ★★★★
Try out this delicious and easy Algerian tadjine bread :
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
★★★★ Looking for Algerian recipes?
Take a look at my Algerian Recipes Playflist :
Or get inspired over at my recipe index:
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
★★★★ LET'S CONNECT ★★★★
➞ I N S T A G R A M:
➞ F A C E B O O K:
➞ P I N T E R E S T:
➞ Business Inquiries: thetealtadjine@gmail.com
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
★★★★ TRIED MY RECIPES? ★★★★
If you have tried one of my recipes or tips let me know! Share pictures of your achievements on my Facebook page or Instagram. Just tag them #thetealtadjine
Don't forget to give this video a ????THUMBS UP ???? and let me know what you thought in the comment box below ✍️.
And as always until next time …. Peace and blessing be upon you!
The Italian Cook Book by Maria GENTILE read by Diana Majlinger | Full Audio Book
The Italian Cook Book by Maria GENTILE ( - )
Genre(s): *Non-fiction, Self-Help
Read by: Diana Majlinger in English
Chapters:
00:00:00 - 01 - 01 - Preface and Recipes 1-11
00:11:54 - 02 - 02 - Recipes 12-20
00:22:41 - 03 - 03 - Recipes 21-32
00:32:16 - 04 - 04 - Recipes 33-45
00:43:59 - 05 - 05 - Recipes 46-59
00:55:21 - 06 - 06 - Recipes 60-70
01:07:14 - 07 - 07 - Recipes 71-85
01:18:47 - 08 - 08 - Recipes 86-99
01:30:50 - 09 - 09 - Recipes 100-113
01:42:02 - 10 - 10 - Recipes 114-128
01:51:52 - 11 - 11 - Recipes 129-142
02:03:16 - 12 - 12 - Recipes 143-157
02:13:27 - 13 - 13 - Recipes 158-173
02:24:27 - 14 - 14 - Recipes 174-188
02:36:31 - 15 - 15 - Recipes 189-197
02:47:13 - 16 - 16 - Recipes 198-208
02:57:10 - 17 - 17 - Recipes 207-221
One of the beneficial results of the Great War has been the teaching of thrift to the American housewife. For patriotic reasons and for reasons of economy, more attention has been bestowed upon the preparing and cooking of food that is to be at once palatable, nourishing and economical.In the Italian cuisine we find in the highest degree these three qualities. That it is palatable, all those who have partaken of food in an Italian trattoria or at the home of an Italian family can testify, that it is healthy the splendid manhood and womanhood of Italy is a proof more than sufficient. And who could deny, knowing the thriftiness of the Italian race, that it is economical?It has therefore been thought that a book of practical recipes of the Italian cuisine could be offered to the American public with hope of success. It is not a pretentious book, and the recipes have been made as clear and simple as possible. Some of the dishes described are not peculiar to Italy. All, however, are representative of the Cucina Casalinga of the peninsular Kingdom, which is not the least product of a lovable and simple people, among whom the art of living well and getting the most out of life at a moderate expense has been attained to a very high degree. (Preface of the book)
More information:
Broad Beans | ZERO WASTE broad beans | VEG HACKS
Riverford.co.uk
VIRTUAL ISRAEL 2021, Session 1: Cooking With Israeli Master Chef Meir Adoni To Help Food Insecurity
We are joined by Israeli Master Chef Meir Adoni for an exclusive cooking workshop. Chef Adoni will bring us into his kitchen to learn first hand his take on Mediterranean cuisine. To make this program even more special, Chef Adoni is joined by Eran Weintraub, CEO of Latet Israel, a Federation partner organization working to fight hunger and food insecurity in Israel.
In this unique experience, Chef Adoni's recipes are all based off the food products one might receive in a Latet food package. Together, Chef Adoni and Eran will discuss issues related to food insecurity and nutrition and Israel.
431 All About Italian Ingredients - A Culinary Journey with Luca Paris
Prosciutto w Figs and Gorgonzola
Luca's guest: Stephen Piancone
Fava bean | Wikipedia audio article
This is an audio version of the Wikipedia Article:
Fava bean
00:00:53 1 Description
00:02:46 2 Cultivation
00:04:10 3 Pests and diseases
00:05:09 4 Culinary uses
00:07:05 4.1 Algeria
00:07:22 4.2 China
00:07:57 4.3 Colombia
00:08:14 4.4 Croatia
00:08:30 4.5 Ecuador
00:08:48 4.6 Egypt
00:09:33 4.7 Ethiopia
00:11:34 4.8 Greece
00:12:20 4.9 India
00:12:38 4.10 Iran
00:13:41 4.11 Iraq
00:14:35 4.12 Italy
00:15:10 4.13 Japan
00:15:39 4.14 Luxembourg
00:15:55 4.15 Malta
00:16:25 4.16 Mexico
00:16:51 4.17 Morocco
00:17:05 4.18 Nepal
00:17:53 4.19 Netherlands
00:18:16 4.20 Peru
00:19:29 4.21 Portugal
00:20:06 4.22 Spain
00:20:35 4.23 Sudan
00:21:16 4.24 Sweden
00:22:40 4.25 Syria
00:23:37 4.26 Turkey
00:24:16 5 Nutritional information
00:25:02 6 Health concerns
00:25:24 7 Other uses
00:28:53 8 See also
Listening is a more natural way of learning, when compared to reading. Written language only began at around 3200 BC, but spoken language has existed long ago.
Learning by listening is a great way to:
- increases imagination and understanding
- improves your listening skills
- improves your own spoken accent
- learn while on the move
- reduce eye strain
Now learn the vast amount of general knowledge available on Wikipedia through audio (audio article). You could even learn subconsciously by playing the audio while you are sleeping! If you are planning to listen a lot, you could try using a bone conduction headphone, or a standard speaker instead of an earphone.
You can find other Wikipedia audio articles too at:
You can upload your own Wikipedia articles through:
The only true wisdom is in knowing you know nothing.
- Socrates
SUMMARY
=======
Vicia faba, also known in the culinary sense as the broad bean, fava bean, or faba bean is a species of flowering plant in the pea and bean family Fabaceae. It is of uncertain origin and widely cultivated as a crop for human consumption. It is also used as a cover crop, the bell bean, which has smaller beans. Varieties with smaller, harder seeds that are fed to horses or other animals are called field bean, tic bean or tick bean. Horse bean, Vicia faba var. equina Pers., is a variety recognized as an accepted name.Some people suffer from favism, a hemolytic response to the consumption of broad beans, a condition linked to G6PDD. Otherwise the beans, with the outer seed coat removed, can be eaten raw or cooked. In young plants, the outer seed coat can be eaten, and in very young plants, the seed pod can be eaten.