Spring Vegetable Stew
By America's Test KitchenPublished on April 17, 2020
Time
1¼ hours
Yield
Serves 6
Italian Name:
Vignole
Ingredients
Before You Begin
This recipe works best with fresh vegetables; however, if you can't find fresh fava beans and peas, you can substitute 1 cup of frozen, thawed fava beans and 1¼ cups of frozen peas; add the peas to the skillet with the beans in step 4.
Instructions
- Grate 2 teaspoons lemon zest from lemon; set aside. Halve lemon and squeeze lemon halves into container filled with 4 cups water, then add spent halves. Working with 1 artichoke at a time, trim stem to about ¾ inch and cut off top quarter of artichoke. Break off bottom 3 or 4 rows of tough outer leaves by pulling them downward. Using paring knife, trim outer layer of stem and base, removing any dark green parts. Cut artichoke into quarters and submerge in water.
- Bring 2 cups water and baking soda to boil in small saucepan. Add beans and cook until edges begin to darken, 1 to 2 minutes. Drain and rinse well with cold water.
- Heat oil in 12-inch skillet over medium heat until shimmering. Add leek, 1 tablespoon water, and 1 teaspoon salt and cook until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- Remove artichokes from lemon water, shaking off excess water, and add to skillet. Stir in broth and bring to simmer. Reduce heat to medium-low, cover, and cook until artichokes are almost tender, 6 to 8 minutes. Stir in asparagus and peas, cover, and cook until crisp-tender, 5 to 7 minutes. Stir in beans and cook until heated through and artichokes are fully tender, about 2 minutes. Off heat, stir in basil, mint, and lemon zest. Season with salt and pepper to taste and drizzle with extra oil. Serve immediately.
Time
1¼ hoursYield
Serves 6Italian Name:
VignoleIngredients
Ingredients
Ingredients
Why This Recipe Works
Spring vegetables abound in the inland portion of Abruzzo, and vignole is a vibrant (and speedy) braise that celebrates them. The fresh favas are traditionally eaten skin on, but their fibrous skins tend to be tough and unpleasant, so we tenderized them by blanching them in a baking soda solution. The drawback? The high pH of the water caused the favas to slowly turn purple during cooking. Counteracting this was simple; all we had to do was rinse them thoroughly after cooking. Sweet peas, savory baby artichokes, and grassy asparagus created layers of springtime flavor. We added the artichokes first to allow them time to cook almost all the way through before adding the more delicate asparagus and peas, and then finally the favas to warm through. We finished the dish with a handful of herbs and some lemon zest.
Before You Begin
This recipe works best with fresh vegetables; however, if you can't find fresh fava beans and peas, you can substitute 1 cup of frozen, thawed fava beans and 1¼ cups of frozen peas; add the peas to the skillet with the beans in step 4.
Instructions
- Grate 2 teaspoons lemon zest from lemon; set aside. Halve lemon and squeeze lemon halves into container filled with 4 cups water, then add spent halves. Working with 1 artichoke at a time, trim stem to about ¾ inch and cut off top quarter of artichoke. Break off bottom 3 or 4 rows of tough outer leaves by pulling them downward. Using paring knife, trim outer layer of stem and base, removing any dark green parts. Cut artichoke into quarters and submerge in water.
- Bring 2 cups water and baking soda to boil in small saucepan. Add beans and cook until edges begin to darken, 1 to 2 minutes. Drain and rinse well with cold water.
- Heat oil in 12-inch skillet over medium heat until shimmering. Add leek, 1 tablespoon water, and 1 teaspoon salt and cook until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- Remove artichokes from lemon water, shaking off excess water, and add to skillet. Stir in broth and bring to simmer. Reduce heat to medium-low, cover, and cook until artichokes are almost tender, 6 to 8 minutes. Stir in asparagus and peas, cover, and cook until crisp-tender, 5 to 7 minutes. Stir in beans and cook until heated through and artichokes are fully tender, about 2 minutes. Off heat, stir in basil, mint, and lemon zest. Season with salt and pepper to taste and drizzle with extra oil. Serve immediately.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
0 Comments