Best Braised Baby Artichokes With Fava Beans And Spring Onions Recipes

STEWED BABY ARTICHOKES WITH FAVA BEANS

Steps:

• Fill a large bowl with ice and water; set aside. Bring a medium pot of water to a boil. Add the fava beans; blanch 30 seconds. Remove from water; place in the ice bath until cool. Peel the outer skin from the beans; set aside.
• Place 4 cups water in a large bowl; add the lemon juice; set aside. Remove the tough outer leaves from the artichokes; cut 1 inch from the tip of each artichoke. Trim and peel the stem of each; rub all over with the lemon half. Place in the lemon water.
• Heat the olive oil in a saucepan over medium heat. Add the shallot, garlic, salt, black pepper, and red pepper flakes; cook, stirring frequently, until the shallot is lightly browned, about 2 minutes. Add the artichokes, 1 cup lemon water, thyme, and parsley; bring to a simmer. Reduce heat to medium low, and cover; simmer until the artichokes are tender, about 14 minutes.
• Add the fava beans. Cook until the beans are tender, about 3 minutes more. Serve hot or at room temperature.
• (Per serving)
• Calories: 197
• Fat: 3g
• Cholesterol: 0mg
• Carbohydrate: 39g
• Sodium: 544mg
• Protein: 15g
• Fiber: 9g

BRAISED ARTICHOKES

Steps:

• Cut each of the artichokes in half; remove the toughest outer leaves, use a spoon to remove the choke, and trim the bottom.
• Put 3 tablespoons of the butter in a large, deep skillet over medium-high heat. When it melts and foam subsides, add artichokes, cut side down. Cook until lightly browned, about 5 minutes. Add stock (it should come about halfway up the sides of the artichokes), bring to a boil, and cover; turn heat to medium-low. Cook for about 20 minutes or until tender, checking every 5 or 10 minutes to make sure there is enough liquid in the pan, adding more stock as necessary. Sprinkle with salt and pepper, and transfer artichokes to serving platter.
• Raise heat to medium-high and cook, stirring occasionally, until liquid is reduced to a sauce. Stir in lemon zest and juice and remaining tablespoon butter; taste and adjust seasoning. Serve artichokes drizzled with sauce.

BRAISED BABY ARTICHOKES

Steps:

• Fill a large bowl with water. Halve 1 lemon, squeeze the juice into the water and drop both halves into the bowl.
• Cut off the top quarter of the artichokes with a serrated knife. Peel the tough dark green skin from the stems using a paring knife and remove the tough outer leaves until the tender inner green leaves are revealed; it should be only a couple of layers. Cut the artichokes in half lengthwise and toss into the lemon water.
• Zest and juice the remaining 2 lemons and reserve. Coat a large straight-sided skillet generously with olive oil and add the garlic, anchovies and red pepper flakes. Cook over medium heat, stirring, until the garlic is very aromatic and the anchovies have dissolved, 2 to 3 minutes.
• Remove the artichokes from the water and add them to the pan along with the reserved lemon zest and juice, the white wine and thyme. Season with salt and add just enough water to cover the artichokes. Bring to a boil, then reduce to a simmer. Cover the pan and cook until the artichokes are very soft, 10 to 15 minutes. Remove the lid and let the liquid reduce until it comes less than halfway up the sides of the arties, about 10 minutes.
• Remove the thyme and toss in the parsley. Swirl and stir to combine. Taste for seasoning and adjust if you need to (you probably will). Put the artichokes on a rimmed serving platter or in a bowl. Use a vegetable peeler to shave the parmigiano on top.

BRAISED CHICKEN WITH ARTICHOKES AND FAVA BEANS

Steps:

• If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water to cool. Drain, remove skins, and place beans in a small bowl. Do not cook frozen beans.
• Squeeze lemons into a large bowl of cold water. Working with 1 artichoke at a time, remove tough dark outer leaves. Using a serrated knife, cut off 1" from top, then trim stem, leaving at least 1/2" intact. Using a paring knife or vegetable peeler, remove dark outer layer from stem. Cut artichoke in half lengthwise, scoop out choke with a spoon, and discard. Transfer artichoke to lemon water to prevent it from turning brown.
• Preheat oven to 425°F. Heat 2 tablespoons oil in a large Dutch oven or other heavy pot over medium-high heat. Drain artichokes and pat dry. Add to pan; season with kosher salt and pepper, and cook, tossing occasionally, until brown and crisp in places, 8-10 minutes. Transfer to a baking sheet. Wipe out pot.
• Heat remaining 2 tablespoons oil in same pot over medium-high heat. Season chicken with kosher salt and pepper. Working in 2 batches, cook chicken, skin side down, until brown and crisp, 6-8 minutes (do not turn). Transfer to baking sheet with artichokes.
• Reduce heat to medium, add shallots to pot, and cook, stirring often, until golden brown and beginning to soften, 8-10 minutes. Add wine and vinegar and bring to a boil, scraping up any browned bits from bottom of pot; cook until reduced by half, about 5 minutes. Mix in broth, then add artichokes and chicken, skin side up. Transfer to oven and cook, uncovered, until chicken is cooked through, 20-25 minutes. Mix in fava beans.
• Serve chicken and vegetables topped with chives and parsley and seasoned with sea salt and pepper.

STEWED BABY ARTICHOKES WITH FAVA BEANS AND PEAS

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.