Spring Ragout of Artichoke Hearts, Fava Beans, Peas and Baby Turnips | Oregonian Recipes

Name: Spring Ragout of Artichoke Hearts, Fava Beans, Peas and Baby Turnips | Oregonian Recipes
Ingredients: 8 cloves garlic, whole and unpeeled; 2 pounds fresh fava beans in pods, shelled; Ice cubes; 4 tablespoons nonhydrogenated margarine (divided); 4 trimmed and cooked artichoke hearts, halved or quartered, depending on size (see note); 12 baby turnips, peeled; 1 cup vegetable broth; 1 pound English peas in pods, shelled (or 1 cup frozen, thawed); 2 teaspoons coarsely chopped fresh tarragon; 1 tablespoon finely chopped Italian (flat-leaf) parsley; Salt; freshly ground black pepper

recipes.oregonlive.com

A ragout is basically a well-seasoned stew. This one takes its flavor from the tarragon, which brings out the best in the array of seasonal vegetables.

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Ingredients

8 cloves garlic, whole and unpeeled
2 pounds fresh fava beans in pods, shelled
Ice cubes
4 tablespoons nonhydrogenated margarine (divided)
4 trimmed and cooked artichoke hearts, halved or quartered, depending on size (see note)
12 baby turnips, peeled
1 cup vegetable broth
1 pound English peas in pods, shelled (or 1 cup frozen, thawed)
2 teaspoons coarsely chopped fresh tarragon
1 tablespoon finely chopped Italian (flat-leaf) parsley
Salt
freshly ground black pepper