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Ingredients
½ cup extra virgin olive oil
½ dry white wine
4 baby artichokes, trimmed and cut into eighths
1 cup chopped onion
6 stalks asparagus, trimmed and cut in ¾-inch lengths
2 scallions, sliced
⅔ cup peeled fava beans (see note)
⅓ cup fresh shelled peas
Salt and freshly ground black pepper
Thinly sliced pecorino Romano cheese
Nutritional analysis per serving (2 servings)
59 grams carbs; 880 calories; 39 grams monosaturated fat; 6 grams polyunsaturated fat; 8 grams saturated fat; 55 grams fat; 24 grams fiber; 1748 milligrams sodium; 17 grams protein; 15 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine oil and wine in a pan at medium heat. Add artichokes and onions. Bring to boil. Cook, partly covered, 5 minutes. Add asparagus and scallions. Cook 3 minutes.
- Step 2
Lower heat, and stir in fava beans, peas and salt and pepper to taste. Let mixture simmer, partly covered, for about 10 minutes, or until artichokes are tender. Serve topped with pecorino Romano cheese.
Fresh fava beans are not in season, but frozen peeled beans are sold at Kalustyan's, 123 Lexington Avenue (28th Street), $2.99 for 14 ounces; (212) 685-3451. They are also at Sahadi's, 187 Atlantic Avenue, Brooklyn, $1.35 for 14 ounces; (718) 624-4550.
Private Notes