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Braised Spring Vegetables Recipe

Braised Spring Vegetables Recipe

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Ingredients

Count

Nutrition

1507

Calories

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Ingredients:

Serving

2 lb fava beans in the pod, shelled (about 2 cups; see notes )
1 lemon
4 large artichokes
1 fennel bulb, fronds attached
5 green garlic stems (see notes )
5 green onions
1/4 cup olive oil
about 1/2 tsp. salt
1 lb english peas in the pod, shelled (about 1 cup)
2 tbsp extra-virgin olive oil

Directions:

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.
Fill a large bowl with water and add juice from lemon. Working with 1 artichoke at a time, trim and discard stem end and about 2 in. of prickly top. Pull off and discard all tough outer leaves until only tender, very light green and yellow leaves remain (you may need to trim top further to fully remove leaves). Trim any tough green peel from stem. Be aggressive; you want the entire trimmed artichoke to be edible. Quarter artichoke lengthwise and scrape out the fuzzy choke (any choke left behind will add a lot of bitterness). Put trimmed artichoke in lemon water. Repeat with remaining artichokes.
Trim fennel bulb of dark and medium green tops. Chop feathery fronds and reserve 2 tbsp. of them. Discard remaining tops. Halve bulb lengthwise and cut into 1/4-in.-thick wedges. Set aside.
Trim root ends and dry or tough dark green leaves from green garlic and green onions. Cut into 2-in. pieces (if the green garlic has a small bulb on the end, halve it lengthwise). Set aside.
Heat olive oil in a large pot over medium-high heat. Add fennel wedges and drained artichokes. Sprinkle with 1/2 tsp. salt and stir until sizzling. Add green garlic, green onions, and 1 cup water; cover, reduce heat to medium, and cook, stirring occasionally, until artichokes are tender, about 20 minutes.
Add peas and fava beans, cover, and cook 2 minutes. Stir in fennel fronds and remove from heat. Add salt to taste.
Divide evenly among 4 shallow bowls and drizzle with extra-virgin olive oil.
Note: Nutritional analysis is per 1-cup serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1506.6 Kcal (6308 kJ)
Calories from fat	794 Kcal
		% Daily Value*
Total Fat	88.22g	136%
Sodium	2122mg	88%
Potassium	4315.93mg	92%
Total Carbs	161.83g	54%
Sugars	40.69g	163%
Dietary Fiber	64.02g	256%
Protein	47.94g	96%
Vitamin C	160.8mg	268%
Vitamin A	2mg	67%
Iron	16mg	89%
Calcium	547.3mg	55%

Amount Per 100 g
Calories	108.42 Kcal (454 kJ)
Calories from fat	57.14 Kcal
		% Daily Value*
Total Fat	6.35g	136%
Sodium	152.71mg	88%
Potassium	310.6mg	92%
Total Carbs	11.65g	54%
Sugars	2.93g	163%
Dietary Fiber	4.61g	256%
Protein	3.45g	96%
Vitamin C	11.6mg	268%
Vitamin A	0.1mg	67%
Iron	1.2mg	89%
Calcium	39.4mg	55%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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