How to Make Fava Beans with Artichokes, Asparagus, and Peas



Test cook Becky Hays makes Bridget foolproof Fava Beans with Artichokes, Asparagus, and Peas.

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32 Comments

  1. If you want fresh peas where I live locally grown or from your garden you are going to have to wait until 4th of July and a typical 4th of July meal used to be salmon and peas with cream or creamed peas. I am in Maine.

  2. I remember when I lived in Morocco sitting for 3 hours shelling father beans from the first shell and then blanching and taking the second skin off. They were worth the work though! :-). Now that I live back here in America I purchased Frozen already shelled fava beans and Frozen baby artichokes. As soon as I can get out on my own I will buy fresh again in the spring but I hate to just enjoy this sort of thing in the spring only when we don't have to anymore. In Morocco you have to because you're not going to find supermarkets or stores with frozen vegetables. Every day while it's still dark outside the donkey carts roll into the neighborhood and unload sell all the they have and go back to their farms.

  3. It's funny how everyone thinks of Hannibal Lecter when fava beans are mentioned. The Fava Bean Association (if such a thing exists) should really put him on their payroll.

    I'm not sure why Hannibal drinks Chianti in the movie though. In the book he said he drank "a big Amarone" with the liver and beans.

  4. this looks amazing! i can hardly wait to try. i live in the pacific northwest, and we have amazing asparagus up here that i always look forward to in june. pretty sure i can get artichokes from CA.

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