Braised Artichokes, Favas, and Carrots in Creamy Lemon Sauce with Fennel
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.
Recipe by Cooking Light April 2016
Credit: Iain Bagwell
125 calories; fat 7.3g; saturated fat 1g; mono fat 5g; poly fat 0.9g; protein 3g; carbohydrates 13g; fiber 2g; iron 1mg; sodium 183mg; calcium 40mg; sugars 3g.