From Olive Oil Synergies
Recipe by Sandy Sonnenfelt, member of the COOC Taste Panel and former prepared foods manager at Market Hall Foods
“When these spring vegetables are in season, I enjoy leftovers of this sauté in a breakfast bowl with quinoa or buckwheat topped with feta and a poached egg.”
Serves 2–3 as a side or 4–6 with pasta
- 15 baby artichokes
- Juice of 2 lemons (Reserve 2 tablespoons for cooking.)
- 1½ cups shelled fava beans (approximately 1 pound unshelled)
- 4 tablespoons extra-virgin olive oil (plus more for drizzling on finished dish)
- 3–4 anchovy fillets, minced
- 2 stalks green garlic, thinly sliced
- 1 spring onion, thinly sliced
- Leaves from 6–8 sprigs fresh thyme
- 1 cup chicken stock, vegetable stock, or water
- 1 teaspoon salt
- ¼ teaspoon Marash chile or chile flakes
- Black pepper
- 1 cup grated Parmigiano-Reggiano
To prepare the artichokes: Fill a bowl large enough to hold all the artichokes with water. Add the juice of 2 lemons, setting aside 2 tablespoons of juice for cooking.
Prepare artichokes by removing the tough outer leaves, so the tender green leaves are exposed. Cut off the tough upper tips of the leaves and trim away the bottom stem and remnants of the outer leaves at the base. Quarter each artichoke and place quarters in the acidulated water.
To prepare the fava beans: Set a medium pot of water on the stove to boil. Set up a bowl of ice water near the stove. Blanch the shelled fava beans for 20–30 seconds in rapidly boiling water. Immediately plunge the blanched favas into the ice water to stop the cooking. Once they are cooled, remove and discard the beans’ outer skin and set beans aside.
To prepare the dish:
Heat the olive oil in a large sauté pan. Add the anchovies, green garlic, spring onion, and thyme leaves. Sauté on medium high until garlic and onion are fragrant and anchovies have melted into them, approximately 7 minutes.
Add drained artichoke quarters, stock, salt, Marash chile, a grind of black pepper. and the reserved 2 tablespoons lemon juice. Bring to boil, reduce heat, and simmer 15 minutes or until artichokes are tender. Add fava beans and keep pan at a low simmer for approximately 5 minutes.
Add a glug of extra-virgin olive oil and a grind of black pepper. Toss with Parmigiano-Reggiano and serve.