The olive oil emulsifies with the braising liquid to create a silky sauce that deliciously coats the bright spring veggies. Thin lemon slices, charred and caramelized in a cast-iron pan, make a nice garnish.
2 cups shelled fava beans
1/2 cup olive oil
2 medium yellow onions, halved and thinly sliced
1 cup chopped fennel bulb (fronds reserved)
1 medium red potato, cut into 1/2-inch slices
4 cups halved baby artichokes, fresh or frozen, thawed
1/4 cup thinly sliced green onions
1 teaspoon fennel seeds, finely crushed or ground in spice grinder
8 multicolored baby carrots, halved or quartered lengthwise
1 cup white wine
1 1/2 cups water
1/4 preserved lemon, flesh discarded, rind rinsed and cut into strips
1 teaspoon kosher salt
1 teaspoon Maras pepper or freshly ground black pepper
6 tablespoons fresh lemon juice, divided
1 teaspoon cornstarch
1/2 cup chopped fresh dill
How to Make It
Cook fava beans 1 minute in boiling water. Drain and plunge immediately into ice water. Drain well. Remove membranes from beans; discard membranes. Set beans aside.
Heat a large high-sided sauté pan over medium heat. Add oil to pan. Add yellow onions; cook 6 minutes or until tender, stirring occasionally. Add fennel bulb and potato; cook 5 minutes, stirring occasionally. Stir in artichokes, green onions, fennel seeds, and carrots.
Add wine; cook 1 minute. Add 1 1/2 cups water, preserved lemon, salt, and pepper. Reduce heat to low, and simmer for 10 minutes or until vegetables are tender.
Combine 3 tablespoons lemon juice and cornstarch in a small bowl; stir until smooth. Add cornstarch mixture to pan; increase heat to high, and cook 2 minutes or until sauce thickens. Stir in remaining 3 tablespoons juice and fava beans. Sprinkle with dill and reserved fennel fronds.