Artichoke and Edamame Pappardelle
I saw this recipe for Artichoke and Fava Pappardelle in my new March issue of Sunset Magazine. I had just received artichokes in my Farm Fresh To You delivery that morning and was so excited to try something new, (I feel like I’ve been in a cooking rut lately!) It is a little to early to find fava beans so I used edamame instead. The recipe calls for store-bought pasta but, I made my own! There is something relaxing to me about making fresh pasta (I know I’m crazy) and it always tastes so much better!
Yield: Serves 4 to 6
- 1 lemon plus 1 tbsp. lemon juice, divided
- 6 artichokes
- 5 tablespoons butter, divided
- 1 cup coarse ciabatta bread crumbs*, divided
- About 2 tbsp. extra-virgin olive oil, divided
- 1 teaspoon kosher salt, divided
- 2 large garlic cloves, finely chopped
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 12 ounces fresh pappardelle or other long, flat pasta
- 3/4 cup shelled, peeled fresh fava beans* or edamame, fresh peas; or use either, frozen
- 1/2 cup chives cut into 1-in. lengths
- 1/2 teaspoon pepper
Before you do step 4 ~ I would wipe your pan out again before sauteing the garlic, otherwise you get all the brown bits from the artichokes
- 1. Squeeze juice of 1 lemon into a bowl of cold water. Prepare artichokes: Peel leaves all the way down to the pale yellow center, then trim the tough tips. Split artichokes in half and scrape out the fuzzy chokes. Take prepared artichokes and halve pieces again lengthwise; drop into bowl as you go. Set aside.
- 2. Melt 2 tbsp. butter in a large frying pan over medium heat and add crumbs. Cook, stirring often, until light golden and crisp, 5 minutes. Transfer to a bowl and set aside; wipe pan clean. Drain artichokes.
- 3. Heat a pot of water to boiling. Meanwhile, heat 2 tbsp. butter and 1 tbsp. oil in frying pan over medium heat. Add artichokes and 1/2 tsp. salt and stir to coat; cook, covered, turning once, until artichokes are light golden and tender, 10 minutes. Transfer to a bowl.
- 4. Melt remaining 1 tbsp. butter in pan, add garlic, and cook, stirring often, until fragrant, about 1 minute. Add wine and 1 tbsp. lemon juice and cook until slightly reduced, about 3 minutes. Add sautéed artichokes and simmer while pasta cooks.
- 5. Cook pasta as package directs, adding favas to water at the same time (if using peas, add only in the last-minute or two). Drain, reserving about 1 cup pasta water. Add pasta and favas to artichokes in pan.
- 6. Stir in chives, pepper, and remaining 1/2 tsp. salt and 1 tbsp. oil. Cook until heated through, adding pasta water as necessary to moisten. Drizzle with oil, stir in half the bread crumbs, and transfer to a platter. Sprinkle with remaining crumbs and serve with more oil if you like.
- *Whirl bread in a food processor to make crumbs. To shell and peel fresh favas, remove beans from pods, then boil beans in salted water 2 minutes. Tear beans open at round end and pop out from tough skins. Find frozen peeled favas at Middle Eastern markets.