Braised Artichokes with Carrots, Peas, and Fava Beans

  • Serves

    serves 4


By SAVEUR Editors

Published on April 17, 2007

This vibrant dish combines the best vegetables of spring.


  • 9 raw artichoke hearts, diced
  • 1 medium carrot, peeled and diced
  • 4 large cloves garlic, peeled and minced
  • 12 cup extra-virgin olive oil
  • 14 cup fresh lemon juice
  • 1 tbsp. sugar
  • Salt
  • 2 lb. fresh fava beans, shelled
  • 1 12 cups fresh shelled or frozen peas
  • 1 tbsp. finely chopped fresh parsley


Step 1

Place artichokes, carrots, garlic, oil, lemon juice, sugar, and 1 cup water in a large skillet. Season to taste with salt, then bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and cook, stirring occasionally, until artichokes are tender, about 45 minutes.

Step 2

Meanwhile, bring a large pot of salted water to a boil over high heat. Add favas and blanch until skins can be easily removed, about 2 minutes. Drain, refresh in cold water, then slip off and discard skins.

Step 3

Add favas and peas to artichokes, increase heat to medium and cook, uncovered, until most of cooking liquid has evaporated, about 5 minutes. Add parsley, season with salt, and serve.

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