Braised Artichokes with Carrots, Peas, and Fava Beans
This vibrant dish combines the best vegetables of spring.
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Cooking tools:
- Skillet
- Pot
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Colander
- Mixing bowl
- Spoon
Ingredients
- 9 raw artichoke hearts, diced
- 1 medium carrot, peeled and diced
- 4 large cloves garlic, peeled and minced
- 1⁄2 cup extra-virgin olive oil
- 1⁄4 cup fresh lemon juice
- 1 tbsp. sugar
- Salt
- 2 lb. fresh fava beans, shelled
- 1 1⁄2 cups fresh shelled or frozen peas
- 1 tbsp. finely chopped fresh parsley
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