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Рецепт Artichoke Hearts, Fava Beans & Sun-dried Tomatoes
by Amos Miller

Artichoke Hearts, Fava Beans & Sun-dried Tomatoes

It's mid-Winter. You're dyin' for Spring. Still too early for fresh favas and artichokes in the markets. Try this...

With farm-fresh ingredients, this is a vegetarian's main course in the restaurant. But, let's pretend you can't get the magnificent fresh vegetables and you are forced to scour the shelves of the cupboard, pantry or grocery store.

Tonight, treat yourself and the family to an 'almost restaurant' meal loaded with nutrition, fiber and, best of all - a massively excellent flavor.

This variation uses ingredients commonly found in most grocery stores - year 'round!.

A great gluten free and vegetarian dish!

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Подготовка: США American
Приготовление: Порций: 4

Ингредиенты

  • I can (15-1/2oz.) fava beans (in water), drained
  • 1 can (14-1/2oz.) artichoke hearts (in water), drained and quartered
  • 1 C olive oil
  • 8 halves, sun-dried tomatoes (soaked in warm water for 5 minutes)
  • 1/2 tsp crushed red pepper flakes (or to taste)
  • 6 cloves garlic, finely chopped
  • 2 sprigs of frozen thyme OR 1 tbs dried thyme
  • 1/2 tsp sea salt
  • 1/2 C fresh, shredded Parmigiano-Reggiano or Asiago cheese
  • Fresh ground black pepper to taste
  • Pasta (something large - this is not an angel hair dish - broad noodles are good - what do you have on hand?)
  • [TIP: You will need very little salt. The beans and 'choke hearts have salt in the water they are packed in, and you need not rinse them prior to cooking]

Инструкции

  1. Heat water for the pasta of choice
  2. Bring the oil to hot over medium-high
  3. Add the chopped garlic and the thyme
  4. Cook until the garlic is golden, about 15 seconds, turn the heat to med-low
  5. Drain the infused oil into a second sauce pan through a fine mesh sieve and discard the garlic and thyme
  6. Add the salt, red pepper flakes and drained tomatoes and stir to coat
  7. Add the fava beans and artichokes and stir to coat
  8. Let the sauce simmer while your pasta cooks
  9. Shred the cheese - (Parm, Asiago, what do you have on hand?)
  10. Drain the pasta and stir in a little olive oil to coat, then plate it (or bowl it)
  11. Dress with the shredded cheese and serve