Unremarkable in the extreme. I used frozen artichokes & they were the highlight of this dish. I couldn't find fava beans, so I used peas. This dish was incredibly bland & dry. I won't be making it again.
Artichoke and Fava Pappardelle
Photo: Annabelle Breakey; Styling: Robyn Valarik
White wine brings out artichokes' delicate sweetness. The artichoke-fava combo, minus the pasta, also makes a great side.
Yield: Serves 4 to 6
More From Sunset
1 Hour, 30 Minutes
Amount per serving
- Calories: 425
- Calories from fat: 33%
- Protein: 15g
- Fat: 16g
- Saturated fat: 7g
- Carbohydrate: 59g
- Fiber: 13g
- Sodium: 639mg
- Cholesterol: 67mg
- 1 lemon plus 1 tbsp. lemon juice, divided
- 6 artichokes
- 5 tablespoons butter, divided
- 1 cup coarse ciabatta bread crumbs*, divided
- About 2 tbsp. extra-virgin olive oil, divided
- 1 teaspoon kosher salt, divided
- 2 large garlic cloves, finely chopped
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 12 ounces fresh pappardelle or other long, flat pasta
- 3/4 cup shelled, peeled fresh fava beans* or fresh peas; or use either, frozen
- 1/2 cup chives cut into 1-in. lengths
- 1/2 teaspoon pepper
- 1. Squeeze juice of 1 lemon into a bowl of cold water. Prepare artichokes as shown at right and halve pieces again lengthwise; drop into bowl as you go. Set aside.
- 2. Melt 2 tbsp. butter in a large frying pan over medium heat and add crumbs. Cook, stirring often, until light golden and crisp, 5 minutes. Transfer to a bowl and set aside; wipe pan clean. Drain artichokes.
- 3. Heat a pot of water to boiling. Meanwhile, heat 2 tbsp. butter and 1 tbsp. oil in frying pan over medium heat. Add artichokes and 1/2 tsp. salt and stir to coat; cook, covered, turning once, until artichokes are light golden and tender, 10 minutes. Transfer to a bowl.
- 4. Melt remaining 1 tbsp. butter in pan, add garlic, and cook, stirring often, until fragrant, about 1 minute. Add wine and 1 tbsp. lemon juice and cook until slightly reduced, about 3 minutes. Add sautéed artichokes and simmer while pasta cooks.
- 5. Cook pasta as package directs, adding favas to water at the same time (if using peas, add only in the last minute or two). Drain, reserving about 1 cup pasta water. Add pasta and favas to artichokes in pan.
- 6. Stir in chives, pepper, and remaining 1/2 tsp. salt and 1 tbsp. oil. Cook until heated through, adding pasta water as necessary to moisten. Drizzle with oil, stir in half the bread crumbs, and transfer to a platter. Sprinkle with remaining crumbs and serve with more oil if you like.
- *Whirl bread in a food processor to make crumbs. To shell and peel fresh favas, remove beans from pods, then boil beans in salted water 2 minutes. Tear beans open at round end and pop out from tough skins. Find frozen peeled favas at Middle Eastern markets.
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