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Baby Artichoke and Fava Bean Nage

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Active Time:  25 Minutes
Total Time:  25 Minutes
Yield:  Serves 4

Both baby artichokes and young fava beans are abundant in spring. Sauteing them gently and pairing them with pan-seared salmon makes a simple dish that celebrates the season. This is also wonderful with roasted chicken.

RECIPE INGREDIENTS

16 baby artichokes (see Note)

4 cups water mixed with juice of 2 lemons

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

3 tablespoons minced yellow onion

1 garlic clove, minced

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 pounds fresh fava beans or lima beans, shelled

1/4 cup dry white wine, such as Sauvignon Blanc

1/2 cup chicken broth

DIRECTIONS

Cut off stem and top quarter of one artichoke. Break off outer leaves of artichoke until yellow leaves appear. Cut artichoke in half lengthwise. Using metal spoon, remove any fur at top of artichoke heart. Cut away any purple-tipped leaves from center of artichoke. Place artichoke in lemon water to reduce discoloration. Repeat with remaining artichokes. Set aside.

Heat butter and oil in heavy large saute pan over medium-high heat. Add onion and saute until translucent, about 3 minutes. Remove artichokes from lemon water; pat dry. Add artichokes, garlic, and salt and pepper; saute until edges of artichokes are slightly brown, about 5 minutes. Stir in fava beans and saute 1 minute. Add wine, scraping up any browned bits on bottom of pan. Add chicken broth; reduce heat to low. Cover and cook until artichokes and fava beans are tender, about 3 minutes.

NOTE: If fresh baby artichokes are unavailable, frozen artichoke hearts may be substituted.

Recipe created exclusively for Cooking.com by Georgeanne Brennan.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

406

Fat. Total:

Fiber:

28g

Carbohydrates, Total:

66g

Sodium:

746mg

% Cal. from Fat:

18%

Cholesterol:

8mg

Protein:

25g

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