New This Month

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

Ingredients

  • 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

Directions

  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.

Reviews Add a comment