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Braised Artichokes, Favas, and Carrots in Creamy Lemon Sauce with Fennel

Photo: Iain Bagwell 

Hands-on time 32 mins
Total time 45 mins
Yield

Serves 16 (serving size: about 1/2 cup)

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.  

Ingredients

  • 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

Nutrition Information

  • calories 125
  • fat 7.3 g
  • satfat 1 g
  • monofat 5 g
  • polyfat 0.9 g
  • protein 3 g
  • carbohydrate 13 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 183 mg
  • calcium 40 mg
  • sugars 3 g

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.