By Sara Dickerman
- Total Time
- 1 hour
- Rating
- 4(28)
- Notes
- Read community notes
Featured in: The Way We Eat; Queen of Hearts
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Ingredients
Yield:Serves 6 as a side dish or first course
- 2lemons, halved
- 5large artichokes (about 12 ounces each)
- 1½cups shelled fresh or frozen fava beans, or shelled frozen edamame
- ¼cup extra-virgin olive oil, plus more as needed
- 1large onion, thinly sliced
- 1sprig oregano, optional
- 2ounces guanciale or pancetta, slivered
- Salt
- 2cups shelled fresh or frozen peas
- ¼cup chopped parsley
- 2tablespoons chopped mint
- * teaspoon lemon juice, plus more to taste
- Freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
256 calories; 13 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 30 grams carbohydrates; 12 grams dietary fiber; 8 grams sugars; 11 grams protein; 1019 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Fill a large bowl halfway with cold water. Squeeze the lemons into the water and add the rinds to the bowl. Using a serrated knife, cut off the top third of an artichoke. Pull back and snap off the dark green, leafy blades, one by one, until only the pale yellow leaves remain. Using a paring knife, trim the artichoke bottom and stem to the pale green flesh, then cut it in half lengthwise. Drop into the water (to keep the artichoke from turning brown) and repeat with the remaining artichokes. Using a spoon, scoop out the prickly leaves and hairy choke. Cut each half into 4 wedges and return to the water until ready to use.
Step
2
If using fresh fava beans, bring a large pot of water to a boil. Fill a large bowl two-thirds full with ice water. When the water comes to a boil, add the beans and cook for 1 minute, then drain and immediately submerge the beans in the ice water. Peel the beans by gently tearing the pale skins and pinching at one end. Discard the skins, reserving the dark green interiors.
Step
3
Heat a 12-inch nonreactive pan over medium heat. Add ¼ cup olive oil and when hot, add the onion, oregano (if using) and guanciale. Cook, stirring occasionally until the onion and guanciale are translucent, about 10 minutes. Drain artichokes and add to the pan, along with 2 cups water and 1¼ teaspoons salt. Bring the liquid to a boil, then reduce heat to a simmer and cook until artichokes are just tender, about 25 minutes. If using frozen favas, add them and cook for 2 minutes. If using fresh favas or frozen edamame, add them, along with the peas, and cook until warm and tender, about 5 minutes more. Remove the oregano sprig. Sprinkle in parsley and mint. Season with lemon juice, freshly ground black pepper and, if desired, additional salt. Drizzle with extra-virgin olive oil and serve.
See AlsoAir-Fryer Tofu Recipe
- Frozen fava beans are available at most Whole Foods Markets.
Ratings
4
out of 5
28
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Cooking Notes
Diana
Triple the mint and parsley and add plenty of lemon zest, right at the end, as a topping, in the bowl. Crisped garlic would be good too. Lovely comfort food but needs a final zap!
Randy S.
This came out yummier than I expected. Tip: use a grapefruit spoon to get the choke out of the artichoke. I used fresh favas and peas from the farmers market. They also had garlic scapes and oyster mushrooms since its spring, so I put a few of those in for decoration. I only used 3 XL artichokes and that was plenty. I cooked it a bit longer than the recipe calls for because the favas and the chokes weren't quite tender enough at the called for time. I also put a top on the pan for a bit.
Lin
Can I use frozen or canned artichoke hearts for this?
Diana
Triple the mint and parsley and add plenty of lemon zest, right at the end, as a topping, in the bowl. Crisped garlic would be good too. Lovely comfort food but needs a final zap!
Susan L
It is worth the work with the fresh artichokes because they were delicious, however some said that they are a little hard to eat. I used fresh peas and frozen edamame which worked well, but I think frozen peas would be fine. You have to love all these veggies to enjoy this dish. Half of us loved it, and half were not interested. A little chicken broth might make it more appealing.
Anita
I used a mix of water and chicken stock to add more flavor. I've also substituted 3 or 4 sprigs of thyme for the oregano.
Delicious
Sheila Mooney
Made this in April, a pure taste of spring. The favas and peas came out a bit grayer looking than the pic, nothing some ciseled parsley and mint can't fix...
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