Carciofi alla Romana (Roman-Style Artichokes) vs Fava: Creamy Greek Yellow Split Pea Purée

Both dishes lean on olive oil, garlic and parsley, yet put them to very different work. In the Roman artichokes, oil joins white wine, crushed garlic, mint and parsley as a fragrant braising liquid, leaving the hearts meltingly tender and the juices ready for crusty bread; lemon simply keeps the trimmed artichokes from discoloring. The Fava is all smoothness: split peas simmered with onion and whole garlic become a creamy purée, brightened with lemon juice and olive oil, then finished with capers and parsley. One is leafy and herbal, the other velvety and tangy.