Braised Spring Vegetables Recipe – Sunset Magazine
Slow-cooked spring vegetables with fava beans, artichokes, and green garlic, flavored with lemon and olive oil. Perfect for a sweet and savory side dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sunset.com.
Ingredients
- 2 pounds fava beans in the pod, shelled (about 2 cups; see Notes)
- 1 lemon
- 4 large artichokes
- 1 fennel bulb, fronds attached
- 5 green garlic stems (see Notes)
- 5 green onions
- 1/4 cup olive oil
- About 1/2 tsp. salt
- 1 pound English peas in the pod, shelled (about 1 cup)
- 2 tablespoons extra-virgin olive oil
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