Baby Artichoke and Fava Bean Sauce
A lovely healthy sauce that I like to serve with Pesto ~ Pasta. Also great over your favorite pasta. Artichokes and Fava Beans available in the Spring & Summer.
- 1 pound baby artichokes, about 8, trimmed - see directions
- ½ pound fava beans, blanched - see directions
- 2 tablespoons extra virgin olive oil
- 2 medium fresh garlic cloves, peeled, sliced thin
- ⅛ teaspoon hot pepper flakes
- ¼ teaspoon sea salt
- ⅛ teaspoon cracked black pepper
- ¾ cup chicken stock, preferably home made, may need extra
- 2 tablespoons unsalted butter, cold
- 2 tablespoons fresh basil pesto
Trim the artichokes: Have ready a medium sized bowl with 4 cups of cold water with the juice of a whole lemon (acidulated water).
Cut off about 1" off the top (not stem end). Remove all outer darker course leaves, about 1/3 of them, discard. Cut the artichokes in quarters. Peel the outside a little with a pairing knife, leaving some of the stem. Drop into the lemon - water. Swish around, will stop the artichokes from discoloring. Fill a medium sized pot with water, about 4 cups. Bring to a boil. In the meantime, shell the fava beans, taking them out of the long pods.
Drain the artichokes from the water, add to the boiling water to par -boil. Cover the pot and cook at a simmer for 5 - 7 minutes, until just tender.
Take out with a sieve, dry the artichokes with paper towels and reserve in a small bowl. Bring the water back to a boil, add the fava beans, and cook uncovered just for three minutes. Drain, let the fava beans cool. Shell them by removing the light green layer with your fingers. Be careful not to break them. Reserve in a small bowl.
To make the sauce: Add 2 T. olive oil in a large skillet, place on medium high heat. When the oil sizzles, add all of the artichoke quarters. Saute for 3 minutes, or until just turning golden. Add the sliced garlic and seasonings; hot pepper flakes, sea salt and pepper. Stir 1 minute until the garlic is just starting to color.
Add the chicken stock, bring to a boil, and reduce heat to a simmer. Cook for 5 minutes until the broth has concentrated and reduced slightly. Add the fava beans, and swirl in the 2T of cold butter, 1 T. at a time to emulsify the sauce. When ready to serve the sauce, add the 2T. of pesto. This will add a beautiful green color. Add some more chicken stock if necessary.
If added too early, the color will dull.
Great served with (recipe):
Can serve this sauce over your favorite italian pasta as well.