Active Time
1 HR
Total Time
1 HR 20 MIN
Yield
Serves : 8
© Frances Janisch

How to Make It

Step 1    

Preheat the oven to 375°. Pull the outer leaves off the artichokes until you reach the yellow inner leaves. With a small, sharp knife, trim the stems and any dark green spots from the artichoke bottoms. Rub with the lemon. Slice the artichokes lengthwise 1/8 inch thick and place in a bowl; squeeze the lemon half over them and toss to coat with juice.

Step 2    

Blanch the fava beans in a medium saucepan of boiling water for about 15 seconds to loosen their skins. Drain and let cool, then peel the fava beans.

Step 3    

In a large, deep skillet, warm the 6 tablespoons of olive oil. Add the garlic and shallot and cook over moderate heat until fragrant, about 3 minutes. Stir in the artichokes until coated with oil and spread in an even layer. Cover with a round of parchment paper an inch larger than the skillet, pressing it directly over the artichokes. Cover the skillet with a lid and cook over moderately low heat until the artichokes are barely tender, about 3 minutes. Add the asparagus, cover with the parchment and lid and cook for about 3 minutes.

Step 4    

Repeat with the scallions, peas and fava beans, adding them at approximate 3-minute intervals and adjusting the heat so the vegetables sweat but do not brown. Season with salt, stir in the herbs and remove the skillet from the heat.

Step 5    

Put the bread slices on a baking sheet, lightly brush both sides with olive oil and bake until golden brown, about 4 minutes per side. Set the toasts on plates, spoon the vegetables on top and serve.

You May Like

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5