Braised Spring Vegetables

Braised Spring Vegetables
Photo by Leigh Beisch

Ingredients

  • 1 lemon
  • 4 large artichokes
  • ¼ cup olive oil
  • 2 tablespoons extra-virgin olive oil
  • 5 green garlic stems (see Notes)
  • 2 tablespoons extra-virgin olive oil
  • 1 fennel bulb, fronds attached
  • + 13 more ingredients
    • About ½ tsp. salt
    • 1 pound English peas in the pod, shelled (about 1 cup)
    • 4 large artichokes
    • 5 green garlic stems (see Notes)
    • About ½ tsp. salt
    • 1 pound English peas in the pod, shelled (about 1 cup)
    • 5 green onions
    • 5 green onions
    • 1 fennel bulb, fronds attached
    • 2 pounds fava beans in the pod, shelled (about 2 cups; see Notes)
    • 1 lemon
    • 2 pounds fava beans in the pod, shelled (about 2 cups; see Notes)
    • ¼ cup olive oil

1. If using favas, bring a large pot of water to a boil. Add favas and cook 2 minutes. Drain and rinse with cold water. Pull the top off tough skin on each bean and pop bean out of skin. Set beans aside. 2. Fill a large bowl with water and add juice from lemon. Working with 1 artichoke at a time,...

View full recipe at My Recipes

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