Frittedda

By LeeBoruchow

This dish screams "Spring is here." It is a simple must-do whenever favas are in season.

Ingredients

• 2 pounds very young peas
• 2 pounds very young fava beans
• 12 small, tender artichokes
• 2 lemons juiced
• 1/2 bunch scallions, cut into 1" lengths
• 1/2 cup extra-virgin olive oil
• Bay leaf
• Salt and freshly ground black pepper
• 2 tablespoons white wine vinegar
• Chopped fresh parsley leaves
• Chopped fresh mint leaves

Details

Servings 4

Preparation

Step 1

Shell the peas and the fava beans and set them aside in separate containers. Carefully slice off the tips of the artichokes, remove all of the tough outer leaves, and peel the base. Trim and cut the artichokes into halves (or smaller wedges if desired). Let artichokes sit in water and lemon juice.

Cook scallions over medium heat with 4 tbsp oil until pale golden, about 3 minutes.

Add the artichokes, 1/4 cup hot water, bay leaf and salt, to taste. Cover and cook over low heat until the artichokes begin to soften, about 5 minutes.

Add the fava beans and salt, to taste. Cover and cook another 5 minutes.

Add the peas and 2 tablespoons olive oil. Cover and cook for 5 more minutes, sprinkle with the vinegar, and add some black pepper, to taste. Continue cooking, uncovered over medium-high heat for until the vinegar has evaporated, about 2 to 3 minutes.

Add parsley and mint and serve over grilled bread.