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.
Author: Angela Roberts
1large sweet onionthinly sliced with a mandolin or sharp knife
extra virgin olive oil
1large fennel bulb with fronds
2poundsof fresh fava beansor fresh or frozen lima beans
sea saltfreshly ground black pepper
splash of champagne or white wine vinegar.
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.