Fava Bean, Pea, And Artichoke Stew
Serves: 5
Camila Dooley
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
61
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cups
Onion (thinly sliced)5 tbsps
Extra-Virgin Olive Oil2 cups
Water1 tsp
Salt1 tsp
Black PepperDirections:
1
Prepare fava beans: Blanch beans in a 2-quart pot of boiling water 1 minute, then drain in a sieve and immediately transfer to a bowl of ice and cold water to stop cooking
2
Gently peel off skins (it's not necessary to peel edamame, if using)
3
Blanch beans in a 2-quart pot of boiling water 1 minute, then drain in a sieve and immediately transfer to a bowl of ice and cold water to stop cooking
4
Gently peel off skins (it's not necessary to peel edamame, if using)
5
Prepare artichokes: Fill a large bowl with 4 cups cold water and squeeze juice from 2 lemon halves into bowl
6
Cut off stem of 1 artichoke and reserve
7
Cut off top inch of artichoke with a serrated knife
8
Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips
9
Cut remaining leaves flush with top of artichoke bottom using a paring knife, then quarter bottom
10
Cut out fuzzy choke and purple leaves with paring knife
11
Trim dark green fibrous parts from base and side of artichoke, then rub cut surfaces with a remaining lemon half and put artichoke bottom in bowl of acidulated water
12
Trim 1/4 inch from end of reserved stem to expose inner core, then trim sides of stem down to pale inner core (don't worry if remaining stem is very thin)
13
Rub cut surfaces with lemon half and put in bowl of acidulated water
14
Trim remaining artichokes, including stems, in same manner
15
Fill a large bowl with 4 cups cold water and squeeze juice from 2 lemon halves into bowl
16
Cut off stem of 1 artichoke and reserve
17
Cut off top inch of artichoke with a serrated knife
18
Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips
19
Cut remaining leaves flush with top of artichoke bottom using a paring knife, then quarter bottom
20
Cut out fuzzy choke and purple leaves with paring knife
21
Trim dark green fibrous parts from base and side of artichoke, then rub cut surfaces with a remaining lemon half and put artichoke bottom in bowl of acidulated water
22
Trim 1/4 inch from end of reserved stem to expose inner core, then trim sides of stem down to pale inner core (don't worry if remaining stem is very thin)
23
Rub cut surfaces with lemon half and put in bowl of acidulated water
24
Trim remaining artichokes, including stems, in same manner
25
Prepare stew: Drain artichokes and cut crosswise into 1/4-inch-thick slices, including stems
26
Cook guanciale and onion in oil in a 5-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, about 6 minutes
27
Add sliced artichokes, fava beans, and remaining ingredients and simmer, covered, stirring occasionally, until vegetables are tender, about 45 minutes
28
Drain artichokes and cut crosswise into 1/4-inch-thick slices, including stems
29
Cook guanciale and onion in oil in a 5-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, about 6 minutes
30
Add sliced artichokes, fava beans, and remaining ingredients and simmer, covered, stirring occasionally, until vegetables are tender, about 45 minutes