About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Braised Artichokes and Potatoes | Main | Crisp-Fried Artichoke Wedges »

La Frittedda-Smothered Artichokes, Fava Beans, and Peas with Fennel, Palermo Style

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First of all, let me acknowledge that I was unable to make this recipe the exact way that it was supposed to be made. This recipe specifically calls for it to be made early in spring, when the vegetables are all very tender and fresh. I have been making my recipes for my posts on the week that they are posted, so I am now here in the middle of winter with a slew of vegetable postings ahead that will suffer for having to use less than perfect produce. I can’t change that now, but I will do my best to give my interpretation of how I think this has affected the quality of each dish that I post.

I have to say that this recipe, even using frozen peas, canned fava beans and canned artichokes was amazing. It starts with thinly sliced sweet onion. I used Maui onions. These are sautéed in olive oil until they are translucent. Then the chopped tops of the fennel plants were added along with the artichokes. This is cooked until the artichokes are tender. Obviously, the artichokes that I started with were tender to begin with so I cooked the mixture for about 5 minutes. Then I added the fava beans and the peas and cooked this all for about 5 more minutes. This is then salted to taste and since I hadn’t had to use any lemon on the artichokes to begin with I added a squeeze into the final dish.

I thought that I would like this dish, because I love fennel and artichokes. This turned out to be correct. I can understand how this would be even better using fresh vegetables, but even made in this manner this dish captured the essence of springtime. The combination of flavors just popped. For me personally, this was a great recipe to try on the day after Christmas, because Christmas for us is filled with rich entrees and delicious desserts. It was wonderful to have this recipe today to counteract all of the heaviness of the dishes over the last few days. I will be making this again in the springtime so I can get the full effect but even made this way, this recipe will definitely be added to my list of favorites.

Comments (2)

Charnee Smit:

Here in California, artichokes are in season and plentiful in the markets. And I have some frozen favas from last summer in the freezer. And frozen peas are always good. I guess it's time to try this.

Marcella Hazan:

Beth, you gave it a terrific try, and I am glad you enjoyed the result. But please, please, the first time in the spring that you happen to find fresh fava beans, fresh English peas (I know what everyone says about frozen peas, but it's not the same thing), and fresh baby artichokes, make it again. If the only fava beans you find are extra large with a thick skin, blanch them first in boiling water for 45 seconds, drain and transfer to a bowl of ice water, and peel them before you add them to the frittedda. They will then need very brief cooking.

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This page contains a single entry from the blog posted on December 26, 2010 1:56 PM.

The previous post in this blog was Braised Artichokes and Potatoes.

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