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Baked Artichokes and Fennel with Spring Peas and Fava Beans

Jun 24, 2018

As summer glides into full swing, you may stumble upon the last of the season’s fava beans. Like peas, favas are harvested when they are young, sweet, tender and have a distinct earthy pea-like flavor. So wonderful this time of year!

Early in their growing season, when the pods are no thicker than your pinky finger, you can cook them as you would green beans. Later, when the pods are the size of your thumb, it’s best to shell them out of their downy casings.

Americans typically shuck the beans out of their shells and pop them out of their delicate skins—which infuriates most Europeans, excluding the French. I learned to cook in Mougins, France and was taught to leave the shells on in early spring when they are soft and sweet, and to remove them when the beans are large and the skins tough, generally in late spring—also the time when their earthy flavor shifts toward the taste of bitter wild greens. Toward the end of their season I remove both shells and skins, and pair these creamy beans with sweet peas to create an interesting balance of flavors.

As a child I loved pressing the beans gently between my fingertips until they popped out! Sweet like peas or wild and bitter, the flavors bring back fond memories of the Italian recipes my aunt Tina would create for Sunday dinners in the springtime. She usually served her beans with lamb. Like most legumes, favas pair deliciously with savory roasts, grilled lamb and spicy sausages.

This recipe was inspired by a basket full of favas I found in Southampton this past weekend, and by one of Ottolenghi’s spring recipes. It is a wonderful starter, and can also be served alongside grilled fish. If you are an aspiring vegan like me, you’ll love this version where savory fennel takes the place of meat, and crushed pistachio nuts add just the right crunch. It’s a celebration of spring!

Yield: Serves 4

Recipe Ingredients

2 large globe artichokes

4 lemons, juiced (reserve the empty halves), plus 6 thin slices of lemon

1 small fennel bulb

2 bay leaves

2 sprigs of thyme

2 small garlic cloves, thinly sliced

1 tablespoon of pink peppercorns, plus extra to garnish

¾ cup white wine, divided

4 tablespoons extra-virgin olive oil

1 ½ cup fava beans, shelled (peeled if outer shell is tough)

1 cup of peas, shelled

1 bunch of flat-leaf parsley, coarsely chopped

Sea salt and freshly ground pepper to taste

1 tablespoon of ground pistachios

Recipe Instructions

Preheat oven to 400 degrees F

Remove all the tough outer leaves from the artichoke, trim remaining leaves and cut the artichoke in half. Remove all the “hairs” just above the heart and rub the heart with lemon juice. Cut each artichoke half into thin slices, about ¼-inch. Place in cold water and add half of the remaining lemon juice.

Cut the fennel bulb in half and cut each half into thin slices, about ¼-inch.

Drain the artichoke slices and spread them on a baking sheet with the fennel slices. Add the remaining lemon juice, 2 reserved lemon halves, lemon slices, bay leaves, thyme, garlic, peppercorns, ½ cup of wine and oil. Gently toss together, cover with aluminum foil and bake for 30 minutes. Add ¼ cup of wine and continue to bake for 30 minutes, or until the artichokes are tender. When ready, remove the cover and allow to cool.

Fill a large saucepan with water and bring to a boil. Add the fava beans and peas and blanch for 2 minutes. Drain and run under cold water.

Remove the lemon halves from the artichoke mixture and toss together with the fava beans, peas and parsley. Season with salt and pepper to taste. Arrange on a serving platter, scatter a few more pink peppercorns over top, and then sprinkle with ground pistachio nuts. Serve warm or at room temperature. This dish can be prepared one day in advance and refrigerated.

If you make this recipe, be sure to snap a picture and share it on Instagram with the #anniefalk so we can all see it!

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