Recipe courtesy of Mario Batali
Print
Total:
24 hr 40 min
Prep:
20 min
Inactive:
24 hr
Cook:
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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Vegetable and Noodle Filled Spring Rolls

Recipe courtesy of The Fabulous Beekman Boys

Red Lentil and Vegetable Soup

Recipe courtesy of Good Housekeeping

Vegetable Terrine

Recipe courtesy of Laura Calder

Tuscan Vegetable Soup

Recipe courtesy of Ellie Krieger

Vegetable Chow Mein

Recipe courtesy of Ching-He Huang

Peking Duck Spring Rolls

Recipe courtesy of Ching-He Huang

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cupcake Wars

10pm | 9c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here