Photo: Annabelle Breakey; Styling: Robyn Valarik
Total Time
1 Hour 30 Mins
Serves 4 to 6

White wine brings out artichokes' delicate sweetness. The artichoke-fava combo, minus the pasta, also makes a great side.

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

*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.

Ratings & Reviews

deannelc's Review

May 07, 2014
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.

liafinney's Review

April 10, 2013
Too much work for disappointing results! I think frozen artichoke hearts would have worked just fine in this dish, plus less waste. Used frozen edamame rather than fava or peas. Not enough liquid, ended up using 1/2 c of chicken stock, plus add'l wine and used an entire lemon for juice, and could have used LOTS more! Served with red pepper flakes and ricotta salata chunks, but still fairly tasteless. Oh well!

pukadog's Review

March 26, 2013
I used canned artichokes to aviod the hassle and it turned out great!