Braised Fava Beans, Artichoke Hearts, and Peas

Braised Fava Beans, Artichoke Hearts, and Peas

This is a Roman classic in primavera (Italian for “spring,” but literally “first green”). If you can’t find fresh fava beans or you don’t have the patience to deal with them, substitute 2⁄3 cup shelled fresh or frozen thawed edamame (no need to boil them).

Ingredients

  • 2⁄3 cup shelled fresh or frozen thawed edamame no need to boil them.
  • 1 pound fresh fava beans in the pod Kosher salt or sea salt
  • 1 pound fresh peas in the pod shelled, or 1 cup frozen peas
  • 8 baby artichokes or 3 large artichokes 3 tablespoons extra-virgin olive oil
  • 1 leek white part only, thinly sliced
  • 1⁄4 cup lightly packed coarsely chopped fresh mint leaves

Instructions

  1. Shell the fava beans. Bring a small saucepan of salted water to a boil, add the shelled beans, cook for 30 seconds, and drain. Let cool for 1 minute, then slit one end of each bean with a small sharp knife and squeeze out the inner beans into a small bowl.

  2. Put the peas in another bowl.

  3. Fill a medium bowl with water and the lemon juice. Work with one artichoke at a time. If using baby artichokes, tear off the dark green outer leaves until you reach the tender inner yellow leaves. With a paring knife, cut off the sharp leaf tips and any tough green bottoms, then quarter lengthwise. If using large artichokes, remove the leaves down to the heart, scoop out and discard the fuzzy choke, and cut each heart into six pieces. Drop the trimmed artichokes into the bowl of lemon water to prevent discoloring.

  4. In a sauté pan over medium-high heat, warm the oil. Add the leek and cook, stirring, until softened, about 2 minutes. Using a slotted spoon, lift the artichokes out of lemon water and add to the pan. Season with 1 teaspoon salt and add 1⁄2 cup fresh water. Reduce the heat and simmer, covered, for 5 minutes. Add the peas and 2 more tablespoons water. Cover and cook 5 minutes longer, then stir in the fava beans and 2 more tablespoons water. Cover and cook until the artichokes are tender and the liquid is almost evaporated, 8 to 10 minutes. Stir in the mint, season with salt to taste, and remove from the heat. Serve warm or at room temperature.

Photography Emma K. Morris

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