Scafata Recipe – Eats Now

Name: Scafata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1/2 cup extra virgin olive oil; 1/2 dry white wine; 4 baby artichokes, trimmed and cut into eighths; 1 cup chopped onion; 6 stalks asparagus, trimmed and cut in 3/4-inch lengths; 2 scallions, sliced; ⅔ cup peeled fava beans (see note); ⅓ cup fresh shelled peas; Salt and freshly ground black pepper; Thinly sliced pecorino Romano cheese

Servings: persons

1/2 cup extra virgin olive oil
1/2 dry white wine
4 baby artichokes, trimmed and cut into eighths
1 cup chopped onion
6 stalks asparagus, trimmed and cut in 3/4-inch lengths
2 scallions, sliced
⅔ cup peeled fava beans (see note)
⅓ cup fresh shelled peas
Salt and freshly ground black pepper
Thinly sliced pecorino Romano cheese

1
Combine oil and wine in a pan at medium heat.
2
Add artichokes and onions.
3
Bring to boil.
4
Cook, partly covered, 5 minutes.
5
Add asparagus and scallions.
6
Cook 3 minutes.
7
Lower heat, and stir in fava beans, peas and salt and pepper to taste.
8
Let mixture simmer, partly covered, for about 10 minutes, or until artichokes are tender.
9
Serve topped with pecorino Romano cheese.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1/2 cup extra virgin olive oil, 1/2 dry white wine, 4 baby artichokes, trimmed and cut into eighths, 1 cup chopped onion, and more.

Yes, Scafata falls under the General 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.

Scafata

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