Artichokes Fresh Favas Potatoes Recipes

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NEW POTATOES WITH ARTICHOKES AND FAVA BEANS



New Potatoes With Artichokes and Fava Beans image

Provided by Moira Hodgson

Categories     side dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

1/2 lemon
2 pounds baby artichokes
1 1/2 pounds new potatoes
6 tablespoons extra-virgin olive oil
1 clove garlic, crushed
Coarse salt and freshly ground pepper to taste
2 pounds fresh fava beans
1 tablespoon fresh tarragon leaves

Steps:

  • Squeeze the lemon half into a bowl of cold water large enough to hold the artichokes. Trim the outer leaves from the artichokes and cut off the tops, two-thirds down horizontally, and the stalks. Cut the artichokes in half. As you trim each artichoke, add it to the water to prevent it from turning brown. Quarter the potatoes.
  • Heat the oil in a large cast-iron skillet (you may need two or to work in two batches) and sautee the potatoes with the garlic for 10 minutes. Dry the artichokes in a salad spinner and add them to the pan. If necessary, add more oil. Season to taste with salt and pepper and cook, stirring from time to time, until the potatoes and artichokes are golden (about 15 minutes).
  • Meanwhile, peel the fava beans and steam them until cooked (about five minutes). Add them to the potato-artichoke mixture and cook, stirring, for one minute so that they are coated with the oil. Remove the garlic and discard. Correct seasoning, sprinkle the dish with tarragon and serve.

Nutrition Facts : @context http, Calories 417, UnsaturatedFat 12 grams, Carbohydrate 64 grams, Fat 15 grams, Fiber 22 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 1014 milligrams, Sugar 16 grams

FAVA BEANS WITH MINT, POTATOES AND ARTICHOKES



Fava Beans With Mint, Potatoes and Artichokes image

Provided by Moira Hodgson

Categories     easy, side dish

Time 1h

Yield 8 servings

Number Of Ingredients 10

2 pounds baby artichokes
1/2 lemon
3 tablespoons olive oil
2 1/2 pounds new potatoes, skins on, cut into 1 1/2-inch cubes
2 tablespoons mint leaves, chopped
2 cloves garlic, crushed
1 tablespoon fresh thyme leaves
2 pounds fava beans
Chopped fresh mint to garnish
Coarse salt and freshly ground pepper to taste

Steps:

  • Slice off tops of artichokes horizontally and remove the tough outer leaves and stems. Cut artichokes into slices one-fourth-inch thick and place in cold water to cover with lemon half.
  • Drain artichokes and dry them in a salad spinner. Pour oil into a large roasting pan and put potatoes and artichokes in the pan with mint and garlic. Roast 45 minutes or until they are lightly browned, turning often.
  • Meanwhile, steam the fava beans for five minutes. Add them to potatoes with mint and bake for five minutes. Season to taste with salt and pepper. Remove garlic cloves before serving. Garnish with mint.

Nutrition Facts : @context http, Calories 314, UnsaturatedFat 5 grams, Carbohydrate 58 grams, Fat 6 grams, Fiber 18 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 887 milligrams, Sugar 13 grams

ARTICHOKES, FRESH FAVAS & POTATOES



Artichokes, Fresh Favas & Potatoes image

Categories     Potato     Breakfast     Brunch     Dinner     Artichoke     Boil

Yield serves 6 or more

Number Of Ingredients 11

1 1/2 pounds russet potatoes
3 pounds fresh fava-bean pods, shelled
1 lemon for acidulated water
6 medium artichokes (about 3 pounds)
6 tablespoons extra-virgin olive oil
4 ounces pancetta, cut in 1/2-inch pieces
2 small onions, thinly sliced
1/2 teaspoon peperoncino flakes, or to taste
2 teaspoons kosher salt
RECOMMENDED EQUIPMENT
2 large saucepans; a heavy-bottomed skillet or sauté pan, 12-inch diameter or larger, with a cover

Steps:

  • Put the potatoes in a pot with water to cover them by about 2 inches, and bring to a boil. Cook just until the potatoes are easily pierced with a fork or sharp knife blade (don't let them get mushy), then drain and let them cool. Peel off the skin, and cut the potatoes crosswise into round slices, about 1/2 inch thick.
  • To prepare the favas: Bring 4 quarts of water to boil in another saucepan, drop in the shelled favas, and blanch about 2 minutes, until they turn bright green. Drain the beans, and drop them right away into a large bowl of ice water. When chilled, drain the favas again; peel off (and discard) the inner skins. You should have about 2 cups peeled favas.
  • To prepare the artichokes: Fill a large bowl with a couple of quarts of cold water, and squeeze in the juice of the lemon, dropping in the cut lemon halves, too. Snap off the thick outside artichoke leaves; cut off the top third of the remaining leaf tips, and trim the stem tip. Peel the globe of the artichoke, removing the stubs of the plucked leaves and the skin covering the stem, to expose the lighter-colored tender flesh. Slice the artichoke in half lengthwise, and scrape out the choke (if present) with a paring knife or the edge of a teaspoon. Slice the artichoke halves into 1-inch-thick wedges, and drop them into the bowl of acidulated water.
  • Pour 4 tablespoons of the olive oil into the big skillet, set it over medium heat, and scatter in the pancetta pieces. Cook for 5 minutes, stirring occasionally, as they render fat, then stir in the onion slices, sprinkle in the peperoncino, and cook another 4 minutes or so, until the onions are sizzling and wilting. Drain the artichoke wedges and spread them in the pan; stir and toss gently to coat them with oil. Cover the skillet, and cook for about 15 minutes, until the artichokes are tender, stirring now and then.
  • Spread the sliced potato rounds in the pan, scatter the favas on top, and turn them over with a stiff spatula, mixing them with the hot vegetables. Cover and cook for 10 minutes or so, stirring and turning the vegetables over gently so the potatoes don't break apart too much. If they're sticking to the bottom of the skillet, loosen with a few tablespoons of water, scrape them up, and turn them over. If there's liquid in the pan, remove the cover and cook it away over slightly higher heat. When the potatoes start to brown, sprinkle on the salt, and drizzle the remaining 2 tablespoons olive oil all over.
  • Cook, uncovered, for another 5 to 10 minutes, occasionally lifting and tumbling the vegetables over with the spatula. As you do, scrape up the crusty glaze that forms on the skillet bottom, and turn it with the vegetables, to incorporate the crustiness throughout. When everything is golden and lightly crusted, turn off the heat. Serve the ciaudedda family-style while still hot, right from the skillet.

FARFALLE WITH ARTICHOKES, PEAS, FAVAS AND ONIONS



Farfalle With Artichokes, Peas, Favas and Onions image

The vegetable ragout that accompanies the farfalle here is inspired by a more labor-intensive, longer-cooking Sicilian spring stew called fritteda. The Sicilian version would also include fennel, and a lot more olive oil.

Provided by Martha Rose Shulman

Categories     dinner, weekday, pastas, main course

Time 1h

Yield 6 servings

Number Of Ingredients 10

Juice of 1 lemon
4 medium or 2 large artichokes, or 8 baby artichokes
2 tablespoons extra virgin olive oil
1/2 pound spring onions or scallions, white and light green parts only, finely chopped
Salt and freshly ground black pepper to taste
2 pounds fava beans, shelled and skinned
2 cups shelled peas (about 2 1/2 pounds fresh peas in the pod)
2 teaspoons chopped mint
3/4 pound farfalle
Freshly grated Parmesan or Pecorino (or a combination) for serving

Steps:

  • Fill a bowl with water and add the lemon juice. Cut away the stem and the top third of each artichoke, break off the leaves and trim them down to the bottoms, placing them in the water as you go along. Quarter them and slice large quarters about 1/4 inch thick. Save the leaves and steam them; serve them as a first course or a side dish.
  • Drain the artichoke hearts and dry on a clean dish towel. Heat the oil over medium-high heat in a large, heavy lidded skillet or Dutch oven. Add the sliced artichoke hearts and cook, stirring, until lightly browned, about 5 minutes. Turn the heat down to medium, add the onions (or scallions) and cook, stirring, until the onions are tender, 3 to 5 minutes. Add the peas and favas, 2/3 cup water and salt to taste and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes, until all of the vegetables are tender. Taste, adjust salt and add pepper to taste. Stir in the mint and remove from the heat, but keep warm while you cook the pasta.
  • Bring a large pot of water to a boil, add salt to taste and the pasta. Cook al dente, usually 10 to 11 minutes for farfalle. Add a ladleful of the cooking water from the pasta to the vegetable mixture and drain the pasta. Toss with the vegetables and serve, with Parmesan or Pecorino, or both.

Nutrition Facts : @context http, Calories 488, UnsaturatedFat 5 grams, Carbohydrate 91 grams, Fat 7 grams, Fiber 23 grams, Protein 26 grams, SaturatedFat 1 gram, Sodium 954 milligrams, Sugar 20 grams

ROASTED POTATOES AND ARTICHOKES



Roasted Potatoes and Artichokes image

Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 2 servings.

Number Of Ingredients 6

8 small red potatoes, quartered
1/2 cup halved water-packed artichoke hearts, rinsed and drained
1 teaspoon olive oil
3/4 teaspoon dried thyme
1/8 teaspoon salt
Dash coarsely ground pepper

Steps:

  • Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.

Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

ARTICHOKES



Artichokes image

Simple and delicious steamed artichokes. Serve these with melted butter for dipping. You will need a pan with a steamer insert.

Provided by Shai

Categories     Side Dish     Vegetables

Time 25m

Yield 2

Number Of Ingredients 4

2 whole artichokes
2 tablespoons butter
2 cloves garlic, sliced
salt and pepper to taste

Steps:

  • Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves.
  • When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender.

Nutrition Facts : Calories 133.4 calories, Carbohydrate 7.1 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 4.5 g, Protein 1.8 g, SaturatedFat 7.3 g, Sodium 113 mg, Sugar 0.5 g

STEWED BABY ARTICHOKES WITH FAVA BEANS AND PEAS



Stewed Baby Artichokes with Fava Beans and Peas image

Categories     Sauce     Bean     Stew     Artichoke     Pea     Spring

Yield makes 4 servings

Number Of Ingredients 8

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

Steps:

  • Put the oil in a large skillet or flameproof casserole with a lid over medium heat. Add the onions and cook, stirring occasionally, until wilted, 5 to 10 minutes; do not let the onions brown. One at a time, add the remaining vegetables; in each instance, cook, stirring, for about a minute. Add some salt and pepper, the stock, and, if you're using it, the tarragon. Turn the heat to low, cover, and adjust the heat so the mixture simmers gently.
  • Cook, uncovering and stirring every 10 minutes or so and adding a little more liquid if needed, until the vegetables are completely tender, at least 30 minutes more but quite likely 45. Taste and adjust the seasoning, then serve hot or at room temperature.

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