Artichoke and Fava Bean Ragout with Lemon Confit, Accompanied by Quinoa, and Garnished with Chopped Cilantro

1Cook the quinoa by rinsing it under cold water. Combine 1 cup of quinoa with 2 cups of water in a saucepan. Add a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until the water is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.

2Prepare the artichokes by removing the tough outer leaves and trimming the stems. Cut into quarters and remove the choke. Immediately place the artichoke quarters in a bowl of water with lemon juice to prevent browning.

3Shell the fava beans and blanch them in boiling water for 1-2 minutes. Drain and remove the tough outer skins, setting the bright green beans aside.

4In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add a chopped onion and sauté until translucent, about 5 minutes. Add 2 minced garlic cloves and cook for another minute.

5Add the prepared artichokes to the skillet, season with salt, pepper, and thyme. Pour in enough vegetable broth to partially cover the artichokes. Bring to a simmer, cover, and cook for 15-20 minutes, or until the artichokes are tender.

6Stir in the fava beans and finely chopped lemon confit into the skillet. Cook for an additional 5 minutes to meld the flavors.

7Serve the ragout over a bed of quinoa and garnish with chopped cilantro. Adjust seasoning with salt and pepper to taste before serving.