Stewed Baby Artichokes with Fava Beans and Peas

Name: Stewed Baby Artichokes with Fava Beans and Peas
Yield: makes 4 servings
Ingredients: 1/3 cup extra virgin olive oil; 4 spring onions, trimmed and quartered, or 12 scallions, trimmed and cut into 2- or 3-inch lengths; 4 to 8 baby artichokes, trimmed of any hard parts and cut into quarters or eighths; 1 cup fresh small fava or lima beans; 1 cup shelled fresh peas; Salt and black pepper to taste; 1/2 cup chicken stock, preferably homemade (page 160), or as needed; 1 fresh tarragon sprig, optional

December 14, 2011

This is a classic combination of Italian spring vegetables, but it’s also a template for stewing any fresh veggies you like in olive oil. If you cannot get small artichokes—those so small they have no choke, so you can simply trim and quarter them—use frozen artichoke hearts. If you cannot get favas, use limas; here, too, frozen are okay, and the same with peas. This stew makes a good sauce for cut pasta, like penne. Other vegetables you can prepare this way: This is nearly a universal recipe; almost anything you can think of will work here, from spinach to potatoes to asparagus, as long as you adjust the cooking time accordingly. Mix and match as you like.

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