Fava Beans With Mint Potatoes And Artichokes Recipes

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20 WAYS TO USE FAVA BEANS



20 Ways to Use Fava Beans image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 20

Sauteed Fava Beans with Garlic Green Onions and Basil
Mexican Fava Bean Soup (Sopa de Habas)
Flatbread with Fava Beans, Cucumbers, and Burrata
Foul Mudammas (Egyptian Fava Beans)
Fresh Fava Bean and Parmesan Salad
Fava Beans with Tomatoes
Solterito (An Easy Peruvian Salad)
Grilled Fava Beans with Mint, Lemon Zest u0026amp; Sumac
Spring Vegetable Salad with Buttermilk Poppy Seed Dressing
Bruschetta with Goat Cheese and Mashed Fava Beans
Rice Salad with Fresh Fava Beans and Pistachios
Fava Bean, Radish, and Corn Salad
Pasta with Fava Beans and Pancetta (Fave in Porchetta)
Asparagus and Fava Bean Quinoa Salad
Fava Bean Puree
Fava Beans Risotto
Fava Beans and Bacon Salad
Pea, Asparagus, and Fava Bean Salad
Moroccan Dried Fava Bean Dip or Soup - Bessara (Bissara)
Turkish Fava Bean Puree with Dill

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a fava bean recipe in 30 minutes or less!

Nutrition Facts :

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

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.

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 BEAN, PEA, AND ARTICHOKE STEW



Fava Bean, Pea, and Artichoke Stew image

Categories     Soup/Stew     Bean     Onion     Pork     Soy     Stew     Lemon     Artichoke     Pea     Winter     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 12

2 cups shelled fresh fava beans (2 1/2 lb in pods) or shelled edamame (fresh soybeans)
2 lemons, halved
4 large artichokes (3/4 lb each)
2 oz guanciale (smoked pork jowl)* or pancetta, cut into 1/8-inch-thick matchsticks (1/2 cup)
2 cups thinly sliced onion
5 tablespoons extra-virgin olive oil
2 cups fresh or frozen peas (not thawed)
2 teaspoons finely chopped fresh oregano
2 cups water
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon fresh lemon juice, or to taste

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.

FAVA BEANS WITH RED ONION AND MINT (FAVE CON CIPOLLA ROSSA E MENTA )



Fava Beans with Red Onion and Mint (Fave con Cipolla Rossa e Menta ) image

Provided by Ursula Ferrigno

Yield Makes 6 (small plate) servings

Number Of Ingredients 5

3 cups peeled shelled fresh fava beans (2 1/2 pounds in pod)
1 teaspoon plus 2 tablespoons olive oil, divided
2 medium red onions, chopped
Fine sea salt
Generous handful of mint, roughly chopped (about 1/2 cup)

Steps:

  • Cook fava beans with 1 teaspoon oil in boiling unsalted water until tender, 6 to 8 minutes, then drain.
  • Cook onions in remaining 2 tablespoons oil in a medium skillet over medium heat, stirring, until just crisp-tender, about 4 minutes. Add beans and cook until just heated through, then season with sea salt and pepper. Toss in mint. Serve immediately.

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

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