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

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.