Braised Artichokes, Favas, and Carrots in Creamy Lemon Sauce with Fennel

Ingredients

• 2 cups shelled fava beans
• 1/2 cup olive oil
• 2 medium yellow onions, halved and thinly sliced
• 1 cup chopped fennel bulb (fronds reserved)
• 1 medium red potato, cut into 1/2-inch slices
• 4 cups halved baby artichokes, fresh or frozen, thawed
• 1/4 cup thinly sliced green onions
• 1 teaspoon fennel seeds, finely crushed or ground in spice grinder
• 8 multicolored baby carrots, halved or quartered lengthwise
• 1 cup white wine
• 1 1/2 cups water
• 1/4 preserved lemon, flesh discarded, rind rinsed and cut into strips
• 1 teaspoon kosher salt
• 1 teaspoon Maras pepper or freshly ground black pepper
• 6 tablespoons fresh lemon juice, divided
• 1 teaspoon cornstarch
• 1/2 cup chopped fresh dill

Instructions

1. Cook fava beans 1 minute in boiling water. Drain and plunge immediately into ice water. Drain well. Remove membranes from beans; discard membranes. Set beans aside.
2. Heat a large high-sided sauté pan over medium heat. Add oil to pan. Add yellow onions; cook 6 minutes or until tender, stirring occasionally. Add fennel bulb and potato; cook 5 minutes, stirring occasionally. Stir in artichokes, green onions, fennel seeds, and carrots.
3. Add wine; cook 1 minute. Add 1 1/2 cups water, preserved lemon, salt, and pepper. Reduce heat to low, and simmer for 10 minutes or until vegetables are tender.
4. Combine 3 tablespoons lemon juice and cornstarch in a small bowl; stir until smooth. Add cornstarch mixture to pan; increase heat to high, and cook 2 minutes or until sauce thickens. Stir in remaining 3 tablespoons juice and fava beans. Sprinkle with dill and reserved fennel fronds.

Recipe by: COOKING LIGHT