Artichoke and Fava Bean Ragout

Name: Artichoke and Fava Bean Ragout
Ingredients: 3 lbs. fava beans, shelled, or 3 cups frozen fava beans; 2 Tbs. olive oil; 3/4 lb. new potatoes, sliced; 1 8-oz. pkg. frozen artichokes, thawed or 6 baby artichokes, trimmed and halved; 2 cups baby carrots, halved lengthwise; 1/2 tsp. salt; 1/2 cup dry white wine; 2 cups low-sodium vegetable broth; 8 green onions, cut into 1/2-inch pieces; 4 plum tomatoes, cubed; 1/4 cup chopped fresh mint

11 ingredients

14 steps

Ingredients

3 lbs. fava beans, shelled, or 3 cups frozen fava beans
2 Tbs. olive oil
3/4 lb. new potatoes, sliced
1 8-oz. pkg. frozen artichokes, thawed or 6 baby artichokes, trimmed and halved
2 cups baby carrots, halved lengthwise
1/2 tsp. salt
1/2 cup dry white wine
2 cups low-sodium vegetable broth
8 green onions, cut into 1/2-inch pieces
4 plum tomatoes, cubed
1/4 cup chopped fresh mint

Directions

1

If using fresh fava beans, bring 2 quarts water to a boil in medium saucepan.
2

Add beans and simmer 1 to 2 minutes.
3

Drain and rinse until cool.
4

Pinch off wrinkled skins with fingers and discard to reveal green beans inside.
5

Set aside.
6

(If using frozen favas, skip this step.)
7

Heat oil in deep skillet over medium-high heat.
8

Add potatoes, artichokes, carrots and salt, and cook 10 minutes, stirring often.
9

Add wine, cover and simmer 3 minutes.
10

Stir in broth, and bring to a boil.
11

Add favas, onions and tomatoes, and bring to a boil.
12

Reduce heat to low, cover and simmer 5 minutes, or until vegetables are tender.
13

Stir in mint and season with salt and pepper.
14

Serve warm.