Stewed Artichokes with Beans and Peas
Photo: Getty Images
PUBLISHED May 6, 2024
This is a classic combination of Italian spring vegetables but it’s also a template of Italian spring vegetables, but it’s also a template for stewing any fresh veggies you like in olive oil. If you cannot get small artichokes — those so small they have no choke, so you can simply trim and quarter them — get frozen artichoke hearts. If you cannot get favas, get limas; here, too, frozen are OK, and same for the peas. This stew makes a good sauce for cut pasta, like penne. Other vegetables you can prepare this way: This is a nearly universal recipe; almost anything you think of will work here, from spinach to potatoes to asparagus, as long as you adjust the cooking time accordingly. Mix and match as you like.
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