I felt pretty smug last night when I went looking for a recipe for baby artichokes and found one for artichokes and fava beans in a book of Provence recipes. Unfortunately, I must have done something wrong (starting with not peeling the fava beans, I suppose), because it was pretty bland. But I've learned how to treat baby artichokes and I think I can work with the ideas.
To trim baby artichokes:
Cut end off stem. Cut top off leaves to get rid of the hard spiky parts. Pull off all the hard leaves that stand out distinctly, so that you are left with the edible light-green leaves. Cut in half or quarters lengthwise and drop in a bowl of water with lemon juice. Cook as desired.
Basic idea of recipe:
Toss artichoke quarters in olive oil and sautee lightly. Add white wine, minced garlic, and herbs (fresh thyme), cover, and simmer for 15 minutes. Add PEELED fava beans, cover, and simmer for 5 minutes, until fava beans are tender. Salt and pepper to taste. Serve immediately.
I think I can play with the spicing on this to make it tasty. I might try preserved lemons (except that my daughter ate them all) or plain lemons, curry powder, or onions. That assumes, of course, that I can find more artichoke hearts. I also ran across a mention of pickling baby artichokes, so if I find them, I will buy plenty.