Recipe courtesy of Mario Batali
Total:
24 hr 40 min
Active:
20 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 2 pounds very young peas
  • 2 pounds very young fava beans
  • 12 small, tender artichokes
  • 1/2 lemon juiced
  • 1/2 bunch scallions
  • 1/2 cup extra-virgin olive oil
  • Bay leaf
  • Salt and freshly ground black pepper
  • 2 tablespoons white wine vinegar
  • Chopped fresh parsley leaves

Directions

Shell the peas and the fava beans and set them aside in separate containers. Carefully slice off the tips of the artichokes, remove all of the tough outer leaves, and peel the base. Cut the artichoke into quarters and remove the choke, as well as any prickly tips that may have formed on the inner leaves. Cut each of these quarters into thirds, so as to have tiny wedges. Let artichokes sit in water and lemon juice.

Fill a heavy-bottomed saucepan with 1/4 cup hot water. Slice the scallions and add them to the water. Cook over medium heat, stirring constantly, until all of the water has evaporated. Add the 4 tablespoons olive oil and saute the scallions until a pale golden, about 3 minutes.

Add the artichokes, 1/4 cup hot water, bay leaf and salt, to taste. Cover and cook over low heat until the artichokes begin to soften, about 5 minutes.

Add the fava beans and salt, to taste. Cover and cook another 5 minutes.

Add the peas and 2 tablespoons olive oil. Cover and cook for 5 more minutes, sprinkle with the vinegar, and add some black pepper, to taste. Continue cooking, uncovered over medium-high heat for until the vinegar has evaporated, about 2 to 3 minutes. Refrigerate for 24 hours and serve cold drizzled with remaining extra-virgin olive oil and sprinkled with parsley. This dish can be served warm, if desired.

IDEAS YOU'LL LOVE

Pork Neck with Spring Vegetables

Recipe courtesy of Sebastien Zozaya

Chicken and Vegetable Spring Rolls

Recipe courtesy of Ching-He Huang

Herbed Chicken with Spring Vegetables

Recipe courtesy of Giada De Laurentiis

Vegetable and Noodle Filled Spring Rolls

Recipe courtesy of The Fabulous Beekman Boys

Spring Vegetables and Foraged Herb Salad (Legumes de Printemps)

Spring Vegetable Rice Salad (Insalata di Riso)

Recipe courtesy of Michael Chiarello

Roasted Spring Vegetable Salad with Miso Butter and a Poached Egg

Recipe courtesy of Megan Palmer

Seared Sea Scallops in Beurre Blanc with Baby Spring Vegetables in Puff Pastry

Recipe courtesy of Tyler Florence

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Not My Mama's Meals

7:30am | 6:30c

Not My Mama's Meals

8:30am | 7:30c

Not My Mama's Meals

9:30am | 8:30c

Vinny & Ma Eat America

10:30am | 9:30c

Vinny & Ma Eat America

11:30am | 10:30c

Vinny & Ma Eat America

12:30pm | 11:30c

Donut Showdown

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Donut Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Sugar Showdown

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Sugar Showdown

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here