Best 7 Braised Baby Artichokes With Fava Beans And Spring Onions Recipes

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Braised baby artichokes with fava beans and spring onions is a delightful dish that combines the delicate flavors of spring vegetables. The artichokes are braised until tender, while the fava beans and spring onions add a touch of sweetness and crunch. This dish can be served as a side or main course, and it is sure to impress your guests. With its vibrant colors and delicious flavors, this dish is a celebration of the season's bounty.

Here are our top 7 tried and tested recipes!

BRAISED BABY ARTICHOKES



Braised Baby Artichokes image

Provided by Anne Burrell

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 12

2 lemons
2 dozen baby artichokes
Extra-virgin olive oil
5 garlic cloves, smashed
Pinch crushed red pepper flakes
2 anchovy fillets
2 cups dry white wine
1 bundle thyme
Kosher salt
Water
1 bunch Italian parsley, leaves picked and finely chopped
Parmigiano-Reggiano shavings, for garnish

Steps:

  • Fill a large bowl with water. Cut 2 lemons in half and squeeze both lemon halves into the water, then drop in the halves.
  • Trim the tough dark green skin from the stem of the artichoke if there is a stem, and remove the tough outer leaves until lovely gentle spring green is revealed, it should only be a couple of layers. Cut the artichokes in half lengthwise and toss into the lemon (acidulated) water. Artichokes will turn brown before your eyes, so it is important to have the acidulated water set up before 1 leaf is removed from the artichoke.
  • Coat a large straight-sided saute pan over medium heat, generously with olive oil and add the smashed garlic cloves and crushed red pepper. When the garlic cloves are golden brown and aromatic, remove them. They have fulfilled their garlic destiny.Add the anchovy fillets and let them melt into a saucy consistency before adding the prepared artichokes to the pan along with the lemon halves. Pour in the white wine, add the thyme bundle and season with salt, to taste. Bring to a boil and add enough water to cover the artichokes (shouldn't be much water). Cover the pan and simmer until the artichokes are very soft, about 10 to 15 minutes. Remove the lid and let the liquid reduce until it is less than halfway up the sides of the artichokes. Remove the thyme bundle. Taste to check for seasoning and readjust, if necessary, (you probably will). Finish by tossing in the chopped parsley. Transfer the artichokes to a serving bowl and serve topped with Parmigiano-Reggiano shavings.
  • Yay! What a side dish!

BRAISED BABY ARTICHOKES



Braised Baby Artichokes image

Provided by Anne Burrell

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

3 lemons
24 baby artichokes
Extra-virgin olive oil
6 cloves garlic, smashed and finely chopped
3 anchovy fillets (optional, but highly recommended!)
Pinch of red pepper flakes
1 cup dry white wine
1 bunch thyme, tied with kitchen twine
Kosher salt
1/2 cup chopped fresh parsley
Parmigiano-reggiano cheese, for shaving

Steps:

  • Fill a large bowl with water. Halve 1 lemon, squeeze the juice into the water and drop both halves into the bowl.
  • Cut off the top quarter of the artichokes with a serrated knife. Peel the tough dark green skin from the stems using a paring knife and remove the tough outer leaves until the tender inner green leaves are revealed; it should be only a couple of layers. Cut the artichokes in half lengthwise and toss into the lemon water.
  • Zest and juice the remaining 2 lemons and reserve. Coat a large straight-sided skillet generously with olive oil and add the garlic, anchovies and red pepper flakes. Cook over medium heat, stirring, until the garlic is very aromatic and the anchovies have dissolved, 2 to 3 minutes.
  • Remove the artichokes from the water and add them to the pan along with the reserved lemon zest and juice, the white wine and thyme. Season with salt and add just enough water to cover the artichokes. Bring to a boil, then reduce to a simmer. Cover the pan and cook until the artichokes are very soft, 10 to 15 minutes. Remove the lid and let the liquid reduce until it comes less than halfway up the sides of the arties, about 10 minutes.
  • Remove the thyme and toss in the parsley. Swirl and stir to combine. Taste for seasoning and adjust if you need to (you probably will). Put the artichokes on a rimmed serving platter or in a bowl. Use a vegetable peeler to shave the parmigiano on top.

STEWED BABY ARTICHOKES WITH FAVA BEANS



Stewed Baby Artichokes with Fava Beans image

After they simmer with shallots, garlic, black pepper, red-pepper flakes, fresh thyme, and parsley, baby artichokes are paired with tender, blanched fava beans. Frozen lima beans may be substituted for fava beans. If you choose to do so, start with the second step.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 11

1 1/2 pounds fava beans, shelled
4 cups water
3 tablespoons lemon juice plus a lemon half for rubbing cut artichokes
2 1/4 pounds (about 24) baby artichokes
2 teaspoons olive oil
3 cloves garlic, peeled and lightly crushed
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red-pepper flakes
4 sprigs fresh thyme
4 sprigs fresh flat-leaf parsley

Steps:

  • Fill a large bowl with ice and water; set aside. Bring a medium pot of water to a boil. Add fava beans; blanch 30 seconds. Remove from water; place in ice bath until cool. Peel outer skin from beans; set aside.
  • Place 4 cups water in a large bowl; add lemon juice; set aside. Remove tough outer leaves from artichokes; cut 1 inch from tip of each artichoke. Trim and peel stem of each; rub all over with lemon half. Place in reserved lemon water.
  • Heat olive oil in a saucepan over medium heat. Add shallot, garlic, salt, black pepper, and red-pepper flakes; cook, stirring frequently, until shallot is lightly browned, about 2 minutes. Add artichokes, 1 cup lemon water, thyme, and parsley; bring to a simmer. Reduce heat to medium low, and cover; simmer until artichokes are tender, about 14 minutes.
  • Add fava beans. Cook until beans are tender, about 3 minutes more. Serve hot.

Nutrition Facts : Calories 197 g, Fat 3 g, Protein 15 g, Sodium 544 g

BRAISED BABY ARTICHOKES AND SHALLOTS



Braised Baby Artichokes and Shallots image

Categories     Vegetable     Side     Braise     Artichoke     Spring     Healthy     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 7

1/2 pound shallots
3 pounds baby artichokes (20 to 30)
2 tablespoons olive oil
1 tablespoon unsalted butter
1/2 cup chicken broth
1/2 cup dry white wine
1 tablespoon chopped fresh flat-leafed parsley leaves

Steps:

  • Halve shallots lengthwise. Pull tough outer leaves (about 5 layers) from artichokes so they resemble tight rosebuds. Cut off top third of each artichoke and discard. Trim stem ends and halve artichokes through stems.
  • In a large heavy skillet heat oil and butter over moderately high heat until hot but not smoking and sauté artichokes and shallots, stirring occasionally, until golden. Add broth and simmer, covered, 15 minutes, or until artichokes are almost tender. Add wine and boil, uncovered, until liquid is evaporated.
  • Toss braised vegetables with parsley and season with salt and pepper.

BRAISED BABY ARTICHOKES WITH RED PEPPERS AND GARLIC



Braised Baby Artichokes with Red Peppers and Garlic image

Yield Makes 8 servings

Number Of Ingredients 12

2 whole lemons
2 1/2 pounds baby artichokes
2 tablespoons olive oil
8 green onions, chopped
2 large red bell peppers, diced
4 large garlic cloves, minced
1 cup (or more) water
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh thyme
1 large bay leaf
2 teaspoons finely grated lemon peel
2 tablespoons chopped fresh parsley

Steps:

  • Cut 1 lemon in half. Squeeze juice into bowl of cold water; add lemon halves. Quarter second lemon. Working with 1 artichoke at a time, trim off tough outer leaves (about 3 layers). Cut off 3/4 inch of top; cut off stem. Cut artichoke in half lengthwise; rub all cut surfaces with lemon quarter to prevent discoloration. Scoop out any choke from center. Drop artichoke halves into lemon water.
  • Heat oil in large skillet over medium heat. Add green onions. Sauté until tender, about 5 minutes. Add bell peppers. Sauté until peppers soften, about 3 minutes. Add garlic; stir 2 minutes. Drain artichokes and add to skillet. Add 1 cup water, 2 tablespoons lemon juice, thyme, bay leaf, and lemon peel. Sprinkle with salt and pepper; bring to simmer. Cover and simmer until artichokes are tender, adding more water by 1/4 cupfuls if mixture is dry and stirring occasionally, about 20 minutes. (Can be made 1 day ahead. Cover and chill. Rewarm, covered, over low heat, adding more water if dry.) Mix in parsley; season with salt and pepper.

BRAISED BABY ARTICHOKES WITH FAVA BEANS AND SPRING ONIONS



Braised Baby Artichokes with Fava Beans and Spring Onions image

Fresh baby artichokes are much easier to prepare than larger ones, as they have no fuzzy chokes to remove. Pair with fava beans and green onions for a light spring lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 11

Coarse salt, to taste
2 cups fava beans (from 1 1/2 pounds of pods)
20 baby spring onions or pearl onions
2 lemons
24 baby artichokes
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 medium shallot, minced
1 cup homemade or low-sodium store-bought chicken stock
1/2 cup dry white wine
Freshly ground pepper, to taste

Steps:

  • Fill a large bowl with ice water. Bring a pot of salted water to a boil. Add beans, and cook until just tender, about 5 minutes. Using a slotted spoon, plunge beans into ice water. Drain well. Keep water boiling, and refill bowl with ice water. Repeat with onions. Peel beans and onions.
  • Fill a large bowl with water and juice of 1/2 lemon. Remove tough outer leaves of artichokes. Trim tops and stems. Cut in half lengthwise, and transfer to lemon water to prevent discoloration.
  • Melt 2 tablespoons butter with the oil in a large saute pan over medium heat. Add shallot, and cook until soft, 2 to 3 minutes. Drain artichokes, and add to skillet along with onions, stock, wine, salt, and pepper. Bring to a simmer, and cover with a piece of parchment paper, then with a lid. Reduce heat to maintain a simmer, and cook until artichokes and onions are tender, about 20 minutes.
  • Add fava beans, and cook, uncovered, until tender and warmed through, about 2 minutes. Remove from heat. Swirl in remaining tablespoon butter until melted. Squeeze juice from remaining 1 1/2 lemons over the top. Season with salt and pepper, and serve.

BRAISED FAVA BEANS



Braised Fava Beans image

Make and share this Braised Fava Beans recipe from Food.com.

Provided by Missy Wombat

Categories     Beans

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

7 ounces white onions
2 tablespoons olive oil
2 tomatoes
14 ounces fava beans
2 teaspoons vegetable bouillon granules
coarse salt
white pepper
2 tablespoons parsley, finely chopped

Steps:

  • Chop the onions.
  • Place the oil in a Dutch oven, add the onions and braise until transparent.
  • Skin, deseed and chop the tomatoes.
  • Add the tomatoes, beans and stock granules to he onions.
  • Cover and cook for about 30 minutes.
  • Add more water if it looks dry.
  • Season with salt and pepper, garnish with parsley and serve.

Tips:

  • Choose small, tender artichokes. The smaller the artichokes, the more tender they will be. Look for artichokes that are about 2 inches in diameter.
  • Trim the artichokes properly. To trim the artichokes, use a sharp knife to cut off the top third of the artichoke, including the stem. Then, use a spoon to scoop out the fuzzy choke from the center of the artichoke. Be careful not to cut too deeply into the artichoke, as this will make it difficult to cook evenly.
  • Soak the artichokes in water before cooking. This will help to remove any bitterness from the artichokes.
  • Cook the artichokes in a flavorful liquid. You can use a variety of liquids to cook artichokes, such as water, chicken broth, or white wine. Add some herbs and spices to the liquid for extra flavor.
  • Cook the artichokes until they are tender. The artichokes are done cooking when you can easily pierce them with a fork.
  • Serve the artichokes immediately. Artichokes are best served hot or warm. You can serve them with a dipping sauce, such as melted butter or hollandaise sauce.

Conclusion:

Braised baby artichokes with fava beans and spring onions is a delicious and easy-to-make dish that is perfect for spring. The artichokes are tender and flavorful, and the fava beans and spring onions add a pop of color and freshness. This dish is sure to impress your guests, and it is also a healthy and nutritious option.

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