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.

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