Baby Artichoke and Fava Bean Nage

Cut off stem and top quarter of one artichoke. Break off outer leaves of artichoke until yellow leaves appear. Cut artichoke in half lengthwise. Using metal spoon, remove any fur at top of artichoke heart. Cut away any purple-tipped leaves from center of artichoke. Place artichoke in lemon water to reduce discoloration. Repeat with remaining artichokes. Set aside.

Heat butter and oil in heavy large saute pan over medium-high heat. Add onion and saute until translucent, about 3 minutes. Remove artichokes from lemon water; pat dry. Add artichokes, garlic, and salt and pepper; saute until edges of artichokes are slightly brown, about 5 minutes. Stir in fava beans and saute 1 minute. Add wine, scraping up any browned bits on bottom of pan. Add chicken broth; reduce heat to low. Cover and cook until artichokes and fava beans are tender, about 3 minutes.

NOTE: If fresh baby artichokes are unavailable, frozen artichoke hearts may be substituted.