Braised Artichokes with Carrots, Peas, and Fava Beans

Name: Braised Artichokes with Carrots, Peas, and Fava Beans
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 9 raw artichoke hearts, diced; 1 medium carrot, peeled and diced; 4 large cloves garlic, peeled and minced; 1 ⁄ 2 cup extra-virgin olive oil; 1 ⁄ 4 cup fresh lemon juice; 1 tbsp. sugar; Salt; 2 lb. fresh fava beans, shelled; 1 1 ⁄ 2 cups fresh shelled or frozen peas; 1 tbsp. finely chopped fresh parsley

Serves
serves 4

SAVEUR

By SAVEUR Editors

Published on April 17, 2007

This vibrant dish combines the best vegetables of spring.

Ingredients

9 raw artichoke hearts, diced
1 medium carrot, peeled and diced
4 large cloves garlic, peeled and minced
¹⁄₂ cup extra-virgin olive oil
¹⁄₄ cup fresh lemon juice
1 tbsp. sugar
Salt
2 lb. fresh fava beans, shelled
1 ¹⁄₂ cups fresh shelled or frozen peas
1 tbsp. finely chopped fresh parsley

ADVERTISEMENTAD

Instructions

Step 1

Place artichokes, carrots, garlic, oil, lemon juice, sugar, and 1 cup water in a large skillet. Season to taste with salt, then bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and cook, stirring occasionally, until artichokes are tender, about 45 minutes.

Step 2

Meanwhile, bring a large pot of salted water to a boil over high heat. Add favas and blanch until skins can be easily removed, about 2 minutes. Drain, refresh in cold water, then slip off and discard skins.

Step 3

Add favas and peas to artichokes, increase heat to medium and cook, uncovered, until most of cooking liquid has evaporated, about 5 minutes. Add parsley, season with salt, and serve.