- Calories 125
- Fat 7.3g
- Satfat 1g
- Monofat 5g
- Polyfat 0.9g
- Protein 3g
- Carbohydrate 13g
- Fiber 2g
- Cholesterol 0.0mg
- Iron 1mg
- Sodium 183mg
- Calcium 40mg
- Sugars 3g
Braised Artichokes, Favas, and Carrots in Creamy Lemon Sauce with Fennel
Photo: Iain Bagwell
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.
How to Make It
Step 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.
Step 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.
Step 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.
Step 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.
