A tasty Greek meze (appetizer) dish with succulent kalamata olives, tender fava beans and marinated artichoke hearts.

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1½ cups frozen fava beans (broad beans)

2 tablespoons extra virgin olive oil

1 tablespoon lemon juice

½ teaspoon sea salt

½ clove garlic—minced (crushed)

16 kalamata olives

2 jarred marinated artichoke hearts—quartered

2 teaspoons finely chopped flat-leaf parsley

Freshly ground black pepper

COOK the fava beans in rapidly boiling water for 4 minutes, then rinse under cold water. REMOVE the leathery outer skin from the fava beans and discard. MIX together the olive oil, lemon juice, garlic and sea salt in a small bowl. MIX together the shelled fava beans, artichoke hearts and olives in a bowl then place equal amounts in the middle of two plates. DRIZZLE with the olive oil and lemon juice dressing, and top with the chopped flat-leaf parsley and a little freshly cracked black pepper.

Greek Fava Bean, Eggplant & Olive Stew with Feta. A richly-flavored Greek stew with fava beans, eggplant, zucchini, red pepper, potatoes and kalamata olives, served with crumbled feta cheese.   Spinach & Feta Parcels. A seasoned blend of spinach and feta cheese encased in light and flaky phyllo pastry.   Asparagus with Garlic & Toasted Almonds. Fresh asparagus spears are sautéed in olive oil, seasoned with white wine, garlic, sea salt and freshly ground pepper, then scattered with freshly toasted flaked almonds.

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