New Potatoes With Artichokes and Fava Beans
Published May 25, 1991
- Total Time
- 40 minutes
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Ingredients
½ lemon
2 pounds baby artichokes
1 ½ 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
Nutritional analysis per serving (4 to 6 servings)
64 grams carbs; 418 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 22 grams fiber; 1020 milligrams sodium; 20 grams protein; 17 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
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.
- Step 2
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).
- Step 3
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.
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