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Appetizers, Sides, Vegetables, Vegetarian

Baby artichoke and pea shoot salad with favas and pecorino Romano

Maturity is not all it's cracked up to be. Aging may transform ingredients like wine and beef and cheese, but any number of other foods do even better on the Peter Pan principle: I don't want to grow up. This ... Read more

Total time: 30 minutes, plus shelling and hulling time | Serves 4
  • 8 baby artichokes
  • Juice of 2 lemons plus
  • 2 tablespoons, divided
  • 1 1/2 cups shelled and hulled fava beans
  • Salt
  • Freshly ground black pepper to taste
  • 1/4 cup top-quality extra virgin olive oil
  • 6 ounces pea shoots (about 7 cups)
  • 2 ounces shaved pecorino Romano

Step 1Trim the outer leaves of the artichokes down to the tender yellow-green centers. Slice off the tops and bottoms of the artichokes and trim the bottoms to remove any green parts. Cut the artichokes in half lengthwise and then into paper-thin slices. Immediately plunge the slices into a bowl of cold water acidulated with the juice of 2 lemons.

Step 2Bring a small saucepan of water to a rolling boil. Add the salt and return to a boil. Add the favas and blanch for 30 seconds. Immediately drain and run the favas under cold water to stop cooking. Set aside.

Step 3In a small bowl, whisk the remaining 2 tablespoons lemon juice with salt and pepper to taste. Add the olive oil and whisk until emulsified.

Step 4Place the pea shoots in a salad bowl, tearing any large ones into bite-size segments. Add the fava beans. Drain the artichoke slices and pat dry, then add to the bowl. Toss to mix. Drizzle with enough dressing to coat and toss to mix, adding more dressing as needed.

Step 5To serve, divide the salad among serving plates and strew pecorino shavings over each.

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