Farfalle With Artichokes Peas Favas And Onions Food

FARFALLE WITH ARTICHOKES, PEAS, FAVAS AND ONIONS

Steps:

• Fill a bowl with water and add the lemon juice. Cut away the stem and the top third of each artichoke, break off the leaves and trim them down to the bottoms, placing them in the water as you go along. Quarter them and slice large quarters about 1/4 inch thick. Save the leaves and steam them; serve them as a first course or a side dish.
• Drain the artichoke hearts and dry on a clean dish towel. Heat the oil over medium-high heat in a large, heavy lidded skillet or Dutch oven. Add the sliced artichoke hearts and cook, stirring, until lightly browned, about 5 minutes. Turn the heat down to medium, add the onions (or scallions) and cook, stirring, until the onions are tender, 3 to 5 minutes. Add the peas and favas, 2/3 cup water and salt to taste and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes, until all of the vegetables are tender. Taste, adjust salt and add pepper to taste. Stir in the mint and remove from the heat, but keep warm while you cook the pasta.
• Bring a large pot of water to a boil, add salt to taste and the pasta. Cook al dente, usually 10 to 11 minutes for farfalle. Add a ladleful of the cooking water from the pasta to the vegetable mixture and drain the pasta. Toss with the vegetables and serve, with Parmesan or Pecorino, or both.

PEAS AND ARTICHOKES (GREECE)

Steps:

• Bring a pot of salted water to a boil, then add peas, lemon juice, pinch of sugar & chopped dill.
• Cover & cook about 10 minutes, or until peas are tender, then drain & keep warm.
• Cut off root ends of green onions & trim green tops, leaving about 1 inch of green attached.
• In a saucepan heat olive oil & cook onions to soften.
• Cut artichoke hearts into halves or quarters & add to onions.
• Add peas, salt & pepper & cook for 5 minutes, then serve immediately.

FARFALLE WITH CHICKEN, SUN-DRIED TOMATOES AND ARTICHOKES

Steps:

• Season the cut-up chicken pieces with the salt and pepper.
• Heat 4 tbsp of olive oil on low, in a saute pan (big enough to accommodate the entire finished product of chicken and pasta) and throw in the smashed garlic cloves, leave for 3-4 minutes (this flavors the oil).
• Raise the heat to med-high and add the chicken to the pan (at this point you may remove/discard the garlic, but I like to leave it in). Leave the meat to sear on one side 3-4 min and flip chicken pieces over, allow to cook for 3 min more. If the pan is too crowded move cooked chicken to a plate. Leave chicken to one side until ready to add in final stages.
• Add 2 tbsp olive oil to the pan and heat to medium heat. Add onions and saute until translucent, about 3-4 minute Add the sundried tomatoes and saute, careful not to burn for 2-3 minute.
• Return chicken to pan with drippings. Bring chicken to temp for about 5 minute and add seasoning mixture, stir to coat.
• Add the artichoke hearts and fold to combine. Be careful not to break up hearts.
• Squeeze lemon juice over chicken and add white wine. Simmer for 3 minutes. Add the sliced mushrooms, gently stir and let soften, about 3 minutes more.
• Add the chicken broth and carefully stir the mixture.
• Add the cooked pasta to the chicken and toss carefully.
• Add the heavy cream and simmer on low for 5 minutes. Remove from heat and sprinkle generously with Parmesan cheese, parsley and basil. Serve with extra Parmesan cheese. Enjoy!

FAVA BEAN, PEA, AND ARTICHOKE STEW

Steps:

• Prepare fava beans:
• Blanch beans in a 2-quart pot of boiling water 1 minute, then drain in a sieve and immediately transfer to a bowl of ice and cold water to stop cooking. Gently peel off skins (it's not necessary to peel edamame, if using).
• Prepare artichokes:
• Fill a large bowl with 4 cups cold water and squeeze juice from 2 lemon halves into bowl.
• Cut off stem of 1 artichoke and reserve. Cut off top inch of artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips.
• Cut remaining leaves flush with top of artichoke bottom using a paring knife, then quarter bottom. Cut out fuzzy choke and purple leaves with paring knife. Trim dark green fibrous parts from base and side of artichoke, then rub cut surfaces with a remaining lemon half and put artichoke bottom in bowl of acidulated water.
• Trim 1/4 inch from end of reserved stem to expose inner core, then trim sides of stem down to pale inner core (don't worry if remaining stem is very thin). Rub cut surfaces with lemon half and put in bowl of acidulated water. Trim remaining artichokes, including stems, in same manner.
• Prepare stew:
• Drain artichokes and cut crosswise into 1/4-inch-thick slices, including stems. Cook guanciale and onion in oil in a 5-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, about 6 minutes. Add sliced artichokes, fava beans, and remaining ingredients and simmer, covered, stirring occasionally, until vegetables are tender, about 45 minutes.