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      Recipe: Printanier of Artichokes, Fava Beans and Peas

      July 2, 2009

      Printanier of Artichokes, Fava Beans and Peas

      A printanier is a braise of vegetables. The vegetables used can vary. This recipe can easily be altered using other seasonally available vegetables.

      Adapted from ‘Mastering The Art of French Cooking’

      Serves

      6 – 8

      Preparation Time

      2 to 2 1/2 hours

      Ingredients

      6 large artichokes

      1 1/2 lbs. fresh peas

      2 lbs. fava beans

      1 cup onions, diced

      6 Tbs olive oil

      2 large cloves of garlic, minced

      1/4 cup wine vinegar

      1/2 cup dry white wine or dry white vermouth

      1 1/2 cups water

      Fresh herbs; thyme, rosemary, or parsley, chopped fine

      Chives, chopped

      Salt and pepper

      Method

      Preheat the oven to 325 degrees.

      Rinse the artichokes. You will only be using the hearts of the plant; using a sharp knife cut 3/4 of an inch off the leaves thus removing the sharp stickers from the tips. Peel away most of the outer leaves until you expose the inner white parts. Cut the stem off completely at the base then cut each artichoke in half. Remove the fuzzy parts at the center with a knife. Peel down any remaining leaves. The goal is to end of up with the hard inner part, the heart, only. Cut the halves into about three lengthwise pieces each. Put all the pieces into a bowl with lemon juice and water. The acid keeps the artichokes from turning brown. Set aside.

      Remove the fava beans from their outer pod. Blanch the beans in boiling water for a few minutes. Rinse with cold water, once cool enough to handle remove the peas from their outer shell by slitting the skin with a knife, or your finger nail, and gently squeezing the bean out. Set aside.

      Shell the peas and set aside.

      Using a large casserole, cook the onions slowly for 5 minutes in the olive oil without letting them color. Stir in the garlic. Arrange the artichokes in the casserole and baste with the onions and garlic. Sprinkle with salt and pepper. Cover the casserole and cook slowly for 10 minutes not allowing the artichokes to brown.

      Pour in the vinegar and wine. Raise heat and boil until liquid is reduced by half. Next pour in the water. Add the herbs. Bring to a simmer. Cover the casserole and place in the middle of a preheated oven. Casserole should simmer for 1-1/4 to 1-1/2 hours, or until liquid has almost entirely evaporated. To prevent over cooking, half way through the baking process add the fava beans and peas to the casserole and stir gently together. Before removing from the oven poke an artichoke with a knife; it should give easily. If it doesn’t let bake a little longer.

      Before serving sprinkle the dish with the chives.

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