Braised Artichokes, Favas, And Carrots In Creamy Le

Name: Braised Artichokes, Favas, And Carrots In Creamy Lemon Sauce With Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups shelled fava beans; 1/2 cup olive oil; 2 medium yellow onions, halved and thinly sliced; 1 cup chopped fennel bulb (fronds reserved); 1 medium red potato, cut into 1/2-inch slices; 4 cups halved baby artichokes, fresh or frozen, thawed; 1/4 cup thinly sliced green onions; 1 teaspoon fennel seeds, finely crushed or ground in spice grinder; 8 multicolored baby carrots, halved or quartered lengthwise; 1 cup white wine; 1 1/2 cups water; 1/4 preserved lemon, flesh discarded, rind rinsed and cut into strips; 1 teaspoon kosher salt; 1 teaspoon Maras pepper or freshly ground black pepper; 6 tablespoons fresh lemon juice, divided; 1 teaspoon cornstarch; 1/2 cup chopped fresh dill

Servings: persons

2 cups shelled fava beans
1/2 cup olive oil
2 medium yellow onions, halved and thinly sliced
1 cup chopped fennel bulb (fronds reserved)
1 medium red potato, cut into 1/2-inch slices
4 cups halved baby artichokes, fresh or frozen, thawed
1/4 cup thinly sliced green onions
1 teaspoon fennel seeds, finely crushed or ground in spice grinder
8 multicolored baby carrots, halved or quartered lengthwise
1 cup white wine
1 1/2 cups water
1/4 preserved lemon, flesh discarded, rind rinsed and cut into strips
1 teaspoon kosher salt
1 teaspoon Maras pepper or freshly ground black pepper
6 tablespoons fresh lemon juice, divided
1 teaspoon cornstarch
1/2 cup chopped fresh dill

1
Cook fava beans 1 minute in boiling water. Drain and plunge immediately into ice water. Drain well. Remove membranes from beans; discard membranes. Set beans aside.
2
Heat a large high-sided saute pan over medium heat. Add oil to pan. Add yellow onions; cook 6 minutes or until tender, stirring occasionally. Add fennel bulb and potato; cook 5 minutes, stirring occasionally. Stir in artichokes, green onions, fennel seeds, and carrots.
3
Add wine; cook 1 minute. Add 1 1/2 cups water, preserved lemon, salt, and pepper. Reduce heat to low, and simmer for 10 minutes or until vegetables are tender.
4
Combine 3 tablespoons lemon juice and cornstarch in a small bowl; stir until smooth. Add cornstarch mixture to pan; increase heat to high, and cook 2 minutes or until sauce thickens. Stir in remaining 3 tablespoons juice and fava beans. Sprinkle with dill and reserved fennel fronds.

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups shelled fava beans, 1/2 cup olive oil, 2 medium yellow onions, halved and thinly sliced, 1 cup chopped fennel bulb (fronds reserved), and more.

Yes, Braised Artichokes, Favas, And Carrots In Creamy Lemon Sauce With Fennel falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Artichokes, Favas, And Carrots In Creamy Lemon Sauce With Fennel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions