Frittedda with Scallion Crostini

1. 1

   Trim the artichokes of tough outer leaves, peel the stems and cut in half.

2. 2

   Soak chokes in cool acidulated water.

3. 3

   Shell the favas both ways and set aside.

4. 4

   Trim the hard ends of the asparagus and cut into 2 inch pieces on the bias.

5. 5

   Shell peas and set aside.

6. 6

   Cut the fennel bulb in half and slice into fine julienne.

7. 7

   Cut the Prosciutto into fine julienne and set aside.

8. 8

   In a 12 to 14 inch saute pan, heat the olive oil, Prosciutto and fennel over medium heat.

9. 9

   Cook 1 minute and add drained artichokes.

10. 10

    Cook 10 minutes until starting to soften and add favas, asparagus and peas.

11. 11

    Add 1/2 cup water, cover and simmer 20 minutes.

12. 12

    Uncover, add mint, lemon juice, zest and fennel tops.

13. 13

    Grill bread and brush with remaining 2 tablespoons extra virgin olive oil.

14. 14

    Sprinkle with scallions and serve over frittedda.

15. 15

    Serve hot or cold.

* Per serving · 4 servings · Values may vary.