NEW POTATOES WITH ARTICHOKES AND FAVA BEANS
Provided by Moira Hodgson
Categories side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
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
Provided by Moira Hodgson
Categories easy, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 10
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
LAMB TAGINE WITH ARTICHOKES AND FAVA BEANS
This Moroccan tagine is easy to make with the frozen artichoke bottoms from Egypt and frozen skinned fava beans (both really good) available in Middle Eastern stores.
Yield serves 8
Number Of Ingredients 11
Steps:
- Put the meat with the onions, butter or oil, salt, pepper, ginger, and saffron in a pan and cook, turning over the meat, for about 5 minutes. Cover with water and simmer, covered, for 1 1/2 hours, or until the meat is very tender, adding water if it becomes too dry. Remove the lid and reduce the sauce at the end.
- Add the artichoke bottoms, fava beans, and lemon juice and cook 10 minutes, until the artichokes are tender. Add the cilantro and cook 1 or 2 minutes more.
- Serve hot, garnished if you like, with the preserved lemon peel.
- For an Egyptian beef stew with fresh green fava beans: Sauté 1 pound fresh or frozen (and defrosted) beans in 3 tablespoons vegetable oil with 1 pound cubed stewing beef until lightly browned. Add 2 whole garlic cloves, 1 teaspoon ground coriander, salt, and pepper, and cover with water. Simmer, covered, for about 1 1/2 hours, or until the meat is very tender.
BRAISED LAMB SHANKS WITH EARLY ARTICHOKE, SPRING POTATO, AND FAVA BEANS
Number Of Ingredients 24
Steps:
- Preheat oven to 275 degrees. In a large, heavy skillet, heat the oil over medium heat. Season the lamb shanks with salt and pepper. Carefully place the lamb shanks in the skillet and brown on all sides. Remove the shanks and set aside. Add the onions, carrots, and celery to the skillet. Sauté, stirring constantly, until golden brown. Stir in the tomato paste and cook 3 minutes, stirring constantly to prevent burning. Add the wines, cook for 5 minutes, and adjust salt and pepper. Place the lamb shanks in a large roasting pan and pour the vegetable/wine mixture over the shanks. Add the bouquet garni, cover with aluminum foil and bake for 21?2 hours. Remove the shanks from the pan, strain, reserve the jus, and keep warm. In a large, heavy skillet, heat the oil over medium-high heat. Add the bacon and cook for 2 minutes, or until lightly browned. Add the shallots and pearl onions, tossing lightly, and cook for 1 minute. Add the potatoes to the skillet and cook 1 minute. Mix in the fava beans and peas and cook for 1 minute. Season to taste with salt and pepper. Remove from heat and stir in chives. Divide the vegetables in the center of four plates and place 1 lamb shank on top of each. Spoon the reserved jus over the shanks and garnish with bay leaves, kaffir leaves, and rosemary springs.
Nutrition Facts : Nutritional Facts Serves
ROASTED POTATOES AND ARTICHOKES
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
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
GARLIC AND ARTICHOKE ROASTED POTATOES
I like to put this side into the oven to roast with the main dish. The artichokes give it a gourmet appeal. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place the potatoes, artichokes and garlic in a 15x10x1-in. baking pan coated with cooking spray. Combine the oil, salt and pepper; drizzle over vegetables and toss to coat., Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring occasionally. Transfer to a large bowl. Add lemon juice, parsley and lemon zest; toss to coat. Serve warm.
Nutrition Facts : Calories 143 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 209mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
FAVA BEAN, PEA, AND ARTICHOKE STEW
Steps:
- 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. Gently peel off skins (it's not necessary to peel edamame, if using).
- Prepare artichokes:
- Fill a large bowl with 4 cups cold water and squeeze juice from 2 lemon halves into bowl.
- Cut off stem of 1 artichoke and reserve. Cut off top inch of artichoke with a serrated knife. 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.
- Cut remaining leaves flush with top of artichoke bottom using a paring knife, then quarter bottom. Cut out fuzzy choke and purple leaves with paring knife. 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.
- 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). Rub cut surfaces with lemon half and put in bowl of acidulated water. Trim remaining artichokes, including stems, in same manner.
- Prepare stew:
- Drain artichokes and cut crosswise into 1/4-inch-thick slices, including stems. Cook guanciale and onion in oil in a 5-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, about 6 minutes. Add sliced artichokes, fava beans, and remaining ingredients and simmer, covered, stirring occasionally, until vegetables are tender, about 45 minutes.
MASHED POTATOES AND FAVA BEANS
Fresh fava beans and buttermilk add texture as well as flavor these mashed potatoes.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
Steps:
- Place potatoes in a small stockpot, cover with water, and bring to a boil. Reduce heat to medium high, and gently boil until tender, about 40 minutes. Drain in a colander. Using a towel to hold the potatoes, peel while still hot. Pass them through a potato ricer or a food mill into the top of a double boiler or a large heatproof bowl. Meanwhile, fill a small stockpot or bottom of a double boiler about a quarter of the way, and bring to a simmer.
- To the riced potatoes add the buttermilk, butter, salt, and pepper; mix well to combine. Cover the bowl, and place over simmering water to keep warm.
- Meanwhile, split fava-bean pods lengthwise with your fingers, and remove beans. Bring a small saucepan of water to a boil, and add beans. Cook until beans are very tender, about 3 minutes; drain. Peel one end of each bean, squeeze gently to pop bean from skin; discard skins. Roughly mash half the beans, and stir into potatoes. Serve immediately garnished with the remaining whole fava beans.
Nutrition Facts : Calories 118 g, Cholesterol 7 g, Fat 3 g, Fiber 1 g, Protein 5 g, Sodium 329 g
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