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Re: Recipe for Baby Artichokes?
There is a classic Sicilian spring dish, Frittedda that makes great use of young, fresh spring vegetables: artichokes, fava beans, peas and finocchio. Everything needs to be fresh and young.
I’ll assume that you have done the prep work: trimming the artichokes, shelling the beans, etc (you only need the leafy tops of the fennel for this dish—chop it coarsely).
Sautee a large sliced onion in olive oil in a heavy pot, add the finocchio (a large cup), 5 small artichokes trimmed and cut into wedges to the pot and cover. Cook for maybe 5 minutes and check (add a bit of water if too dry0. Cook another 10 minutes or so and add 1 lb. of peas and 2 lb. of beans—stir to coat everything and cook until tender. Remove from heat and let rest a bit (still covered) and serve warm (you can reheat this dish if necessary—but it will be best if served without reheating).
La Frittedda
¡Time is not my master!
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