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Braised Baby Artichokes with Fava Beans and Spring Onions

Fresh baby artichokes are much easier to prepare than larger ones, as they have no fuzzy chokes to remove.

  • Servings: 8

Source: Martha Stewart Living, March 2008


  • Coarse salt, to taste
  • 2 cups fava beans (from 1 1/2 pounds of pods)
  • 20 baby spring onions or pearl onions
  • 2 lemons
  • 24 baby artichokes
  • 3 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 medium shallot, minced
  • 1 cup homemade or low-sodium store-bought chicken stock
  • 1/2 cup dry white wine
  • Freshly ground pepper, to taste


  1. Fill a large bowl with ice water. Bring a pot of salted water to a boil. Add beans, and cook until just tender, about 5 minutes. Using a slotted spoon, plunge beans into ice water. Drain well. Keep water boiling, and refill bowl with ice water. Repeat with onions. Peel beans and onions.

  2. Fill a large bowl with water and juice of 1/2 lemon. Remove tough outer leaves of artichokes. Trim tops and stems. Cut in half lengthwise, and transfer to lemon water to prevent discoloration.

  3. Melt 2 tablespoons butter with the oil in a large saute pan over medium heat. Add shallot, and cook until soft, 2 to 3 minutes. Drain artichokes, and add to skillet along with onions, stock, wine, salt, and pepper. Bring to a simmer, and cover with a piece of parchment paper, then with a lid. Reduce heat to maintain a simmer, and cook until artichokes and onions are tender, about 20 minutes.

  4. Add fava beans, and cook, uncovered, until tender and warmed through, about 2 minutes. Remove from heat. Swirl in remaining tablespoon butter until melted. Squeeze juice from remaining 1 1/2 lemons over the top. Season with salt and pepper, and serve.

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