Artichokes Fresh Favas Potatoes Recipes

NEW POTATOES WITH ARTICHOKES AND FAVA BEANS

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.

FAVA BEANS WITH MINT, POTATOES AND ARTICHOKES

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.

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.

ARTICHOKES, FRESH FAVAS & POTATOES

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.