La Fritteda, Artichoke, Fennel and Fava Bean with Pasta
Adapted from Marcella Hazan, Essentials of Classical Italian Cooking, this is a unique combination of baby artichokes, fava beans and fennel. Great as a side dish, or as a main course with pasta.
Servings: 4
Ingredients
- 1 large sweet onion thinly sliced with a mandolin or sharp knife
- extra virgin olive oil
- 1 large fennel bulb with fronds
- 6 baby artichokes
- 2 pounds of fresh fava beans or fresh or frozen lima beans
- 2 cups frozen peas
- sea salt freshly ground black pepper
- splash of champagne or white wine vinegar.
Instructions
- Slice onion thinly, set aside
- Fennel Bulb and Fronds:
- Dice fronds, set aside. Slice Fennel thinly (like the onion).
- Fava Beans: Hull and blanch in boiling water for 30 seconds. Cool in lemon ice water and slip out of skins. If you can’t get fava beans, fresh spring lima beans (or frozen) are another option.
- Artichokes: Peel off rough leaves, slice into quarters. Trim top 1/4 inch off. As you peel artichokes, place in water. Once all are peeled and trimmed. If you can’t get baby artichokes, frozen hearts would work.
- In heavy pot, saute onions and fennel in olive oil until softened. Add chopped fennel frond. Season with salt.
- Add in artichokes, cover and cook on medium heat for five minutes, stirring occasionally. You may need to cook longer.
- Add in fava beans, peas, vinegar. Cook a few minutes longer to heat through. Season with salt and pepper.
- Eat as a side dish or toss with pasta.
Notes
If using pasta, toss with zest of a whole lemon.