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| 1 gross | Onion chopped |
| 2 Teelöffel | olive oil |
| 2 Tasse | Fava beans (about 1.1/2 pound) |
| 1 1/2 x ca. 450 g | Artichoke bottoms, cut in chunks |
| 1 | Or 2 ripe tomatoes, chopped (optional) |
| 1 Tasse | tomato sauce |
| 1 Tasse | dill weed finely chopped |
| 1 Tasse | water |
| | salt |
| | pepper |
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Comments are the authors.
(My grandmother made this recipe when the artichokes were old and the leaves were no longer usable)
Saute onion in oil until wilted. Add remaining ingredients. Cover and cook slowly until beans are tender. Add more water if sauce becomes too thick.
From The Cookie Lady's Files. My comment <g> I don't know why the title refers to artichoke hearts when it calls for artichoke bottoms!
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