Artichoke Custards with Fava Bean Sauce

Ingredients

• 0.5 teaspoon(s) chopped sage
• Boiling water
• Kosher salt and freshly ground white pepper
• 0.75 cup(s) frozen fava beans
• 0.25 cup(s) extra-virgin olive oil
• 3 large eggs
• 1 cup(s) plus 2 tablespoons heavy cream
• + 5 more ingredients
• • 4 artichokes
  • 1 tomato—peeled
  • 0.5 lemon
  • 0.5 teaspoon(s) chopped rosemary
  • 1 clove(s) garlic

Preheat the oven to 325°. Butter six 4-ounce ramekins and set them in a medium baking dish. Fill a bowl with cold water and squeeze the lemon juice into it. Working with 1 artichoke at a time, snap off the outer leaves and trim off all but 1 inch of the stem. Cut off the remaining leaves at the t...

View full recipe at Food & Wine