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  • Artichoke Hearts, Fava Beans & Sun-dried Tomatoes

    4 votes
    Artichoke Hearts, Fava Beans & Sun-dried Tomatoes
    Prep: 10 min Cook: 15 min Servings: 4
    by Amos Miller
    101 recipes
    >
    It's mid-Winter. You're dyin' for Spring. Still too early for fresh favas and artichokes in the markets. Try this... With farm-fresh ingredients, this is a vegetarian's main course in the restaurant. But, let's pretend you can't get the magnificent fresh vegetables and you are forced to scour the shelves of the cupboard, pantry or grocery store. Tonight, treat yourself and the family to an 'almost restaurant' meal loaded with nutrition, fiber and, best of all - a massively excellent flavor. This variation uses ingredients commonly found in most grocery stores - year 'round!. A great gluten free and vegetarian dish!

    Ingredients

    • I can (15-1/2oz.) fava beans (in water), drained
    • 1 can (14-1/2oz.) artichoke hearts (in water), drained and quartered
    • 1 C olive oil
    • 8 halves, sun-dried tomatoes (soaked in warm water for 5 minutes)
    • 1/2 tsp crushed red pepper flakes (or to taste)
    • 6 cloves garlic, finely chopped
    • 2 sprigs of frozen thyme OR 1 tbs dried thyme
    • 1/2 tsp sea salt
    • 1/2 C fresh, shredded Parmigiano-Reggiano or Asiago cheese
    • Fresh ground black pepper to taste
    • Pasta (something large - this is not an angel hair dish - broad noodles are good - what do you have on hand?)
    • [TIP: You will need very little salt. The beans and 'choke hearts have salt in the water they are packed in, and you need not rinse them prior to cooking]

    Directions

    1. Heat water for the pasta of choice
    2. Bring the oil to hot over medium-high
    3. Add the chopped garlic and the thyme
    4. Cook until the garlic is golden, about 15 seconds, turn the heat to med-low
    5. Drain the infused oil into a second sauce pan through a fine mesh sieve and discard the garlic and thyme
    6. Add the salt, red pepper flakes and drained tomatoes and stir to coat
    7. Add the fava beans and artichokes and stir to coat
    8. Let the sauce simmer while your pasta cooks
    9. Shred the cheese - (Parm, Asiago, what do you have on hand?)
    10. Drain the pasta and stir in a little olive oil to coat, then plate it (or bowl it)
    11. Dress with the shredded cheese and serve

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    Reviews

    • Amos Miller
      Amos Miller
      There is nothing new about the fava / artichoke combo - even the sundried tomatoes are somewhat common in various cuisines. For my palate, it's the crushed red pepper flakes and a muscular cheese that move this dish to a versatility that I find exciting. In addition to a wide variety of big pastas and noodles as a base, aren't you interested in learning what an immersion blender and a splash of good balsamic would do with these flavors in the world off DIPS and SAUCES??
      • Bobby Lovera
        Bobby Lovera
        I use Cavatappi or Buccatini for dishes like this. How about a little ham and some spinach or escarole.
        Looks like Sicilian food to me! Let's eat!
        1 reply
        1
        • Amos Miller
          Amos Miller
          Hey, Bobby! Welcome! You are exactly on it - some prosciutto would be a knockout, maybe cutting back on the salt a bit. Escarole never hurt anybody and can really balance a dish - I'd chop it a bit here. You can also add some of your favorite Sicilian, or even some Barese, sausage. What a complete meal, eh! Pass that bread and another glass of red...
        • Debby Stock Kiefer
          Debby Stock Kiefer
          Wow, I have to try this!

          Comments

          • Amos Miller
            Amos Miller
            Hey, Bobby! Welcome! You are exactly on it - some prosciutto would be a knockout, maybe cutting back on the salt a bit. Escarole never hurt anybody and can really balance a dish - I'd chop it a bit here. You can also add some of your favorite Sicilian, or even some Barese, sausage. What a complete meal, eh! Pass that bread and another glass of red...
            • judee
              judee
              Wow. That sounds fabulous and very interesting. I love the combination of artichokes and fava beans.
              • Claudia lamascolo
                Claudia lamascolo
                I am drooling my friend this is wonderful!
                • Organic Cocktail Recipes
                  Organic Cocktail Recipes
                  Yummy. I <3 artichoke dip. This is a great twist to the traditional artichoke dip recipe. Thanks for sharing.

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