Artichoke Bottoms Stuffed with Fava Bean Puree

Marcel Boulestin started writing his “Finer Cooking” series for British Vogue in 1923, and his menus and recipes set a standard that still holds. One of his favorite vegetable dishes, artichoke bottoms stuffed with fava bean puree, is also one of mine. And even though I put a similar dish in my first book, I must include this version here, since it is one of the great, timeless classical garnishes. Few dishes are as sublime. Boulestin’s version, called saintongeoise, had a lit