16 artichokes

For stuffing
about 1 1/2 cup home-made (unseasoned) breadcrumbs
1 egg or 2 eggs, beaten
about 2 tablespoons olive oil
about 2 tablespoons parsley, finely chopped
about 1 teaspoon salt
about 1/4 teaspoon pepper

For stewing
about 10 cups water
about 1 pound fresh broad ["fava"] beans* or fresh peas
Salt
Pepper


*The Unico brand is the best as its cans contain the green-colored Italian-style "fava" beans

o Bring pot of water to boil.

o Clean artichokes, discarding the outer leaves that are too tough.

o Make the breadcrumb stuffing.

o Stuff the center of the artichokes.

o Place the stuffed artichokes in the water, adding some of the outer leaves that were discarded for being too tough.

o Simmer the stuffed artichokes for about an hour and a half.

o Add the fresh fava beans or peas and cook for another half an hour.

o Serve warm.

Prior to World War II when my mother was living in Casacalenda, Molise, stuffed artichokes were only made in the early spring as that was when the vegetable was available. Apparently, artichokes are perennials -- farmers don't have to sow their seeds in the spring. They just come up where ever they had been placed out in the fields. In Casacalenda, Molise artichokes were ready for picking round the end of March. It seems that by the end of April both fava beans and peas were also ready to be harvested. Home cooks made use of these vegetables, often stewing stuffed artichokes with "fava" beans and/or fresh peas. In the 1930s cheese was expensive (Unless, of course, one owned a herd of sheep, but if one did own a herd of sheep then one would Not be a subsistence farmer, but a well-to-do one.). Obviously, subsistence farmers would not include any expensive ingredient to make an everyday meal. Certainly, my maternal grandmother did not include cheese nor prosciutto. However, because the vegetables were fresh (right from the garden to the table!) I suspect the taste of this dish was pleasant enough.... Photo: Mary Melfi.

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