Fava Beans with Artichokes, Asparagus, and Peas

Name: Fava Beans with Artichokes, Asparagus, and Peas
Yield: Serves 6
Cuisine: Italian
Ingredients: 2 teaspoon grated, lemon zest, plus 1 lemon; 4 baby, artichokes (3 ounces each); 1 teaspoon, baking soda; 1 pound fava, beans, shelled; 1 tablespoon, extra-virgin olive oil; 1 , leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly; , Salt and pepper; 3 , garlic cloves, minced; 1 cup chicken or, vegetable broth; 1 pound, asparagus, trimmed and cut on bias into 2-inch lengths; 1 pound, fresh peas, shelled (1¼ cups); 2 tablespoons shredded, fresh basil; 1 tablespoon, chopped fresh mint

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SERVES6

WHY THIS RECIPE WORKS

Italian vignole is a vibrant braise that highlights the best of spring produce. Since fresh fava beans are traditional, we started there. The favas are usually eaten skin on, but tasters found their fibrous skins tough and unpleasant. We we...

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