Essentials of Classic Italian Cooking - Marcella Hazan [216]
If using fresh fava beans and frozen peas: Put the beans in first, cook for 10 minutes if very small, 15 to 20 if larger, then add the thawed peas and cook for 5 minutes longer, until both the artichokes and fava are tender.
If using fresh peas and canned fava beans: When the artichokes are half done, put in the peas and their trimmed pods. Cook until both peas and artichokes are tender, adding 2 or 3 tablespoons water when needed, then put in the drained canned “green fave” and cook 5 minutes longer.
If using frozen peas and canned fava beans: Put in both the thawed peas and the drained beans at the same time, when the artichokes have just begun to feel tender when prodded with a fork. Cook for 5 minutes longer.
8. Taste and correct for salt before serving. Let the frittedda settle for a few minutes, allowing its flavors to emerge from the heat, before bringing it to the table, but do not serve it cold. If possible, plan to serve it when done, without reheating.
Crisp-Fried Artichoke Wedges
HERE IS one instance where one needn’t be too unbending about using frozen vegetables. Frozen artichoke hearts fry very well, and the contrast between their soft interior and the crisp egg and bread crumb crust is quite appealing. Not that one should pass up fresh artichokes, if they happen to be very young and tender.
For 4 to 6 servings
3 medium artichokes OR 1 ten-ounce package frozen artichoke hearts, thawed
If using fresh artichokes: ½ lemon and 1 tablespoon freshly squeezed lemon juice
1 egg
1 cup fine, dry, unflavored bread crumbs, spread on a plate
Vegetable oil
Salt
1. If using fresh artichokes: Cut the trimmed artichokes into 1-inch wedges, and trim and split their stems. As you work, rub the cut artichokes with the lemon to keep them from turning black.
Bring 3 quarts of water to a boil. Put in 1 tablespoon of lemon juice together with the artichokes, and cook for 5 minutes or more after the water returns to a boil, until the artichokes are tender, but still firm enough to offer some resistance when prodded at their thickest point with a fork. Drain, let cool, and pat dry.
If using frozen artichokes: When thawed, if whole, cut in half, and pat thoroughly dry with paper towels.
2. Lightly beat the egg in a small bowl or deep saucer.
3. Dip the artichokes into the egg, letting the excess flow back into the bowl, then roll them in the bread crumbs to coat them all over.
4. Put enough oil in a skillet to come ¾ inch up the sides, and turn the heat on to medium high. When the oil is hot enough to form a slight haze, slip the breaded artichokes into the skillet, cooking them long enough to form a crust on one side, then turning them and doing the other side. If they don’t all fit at one time into the pan loosely, without crowding, fry them in two or more batches. As each batch is done, transfer it with a slotted spoon or spatula to a cooling rack to drain or to a plate lined with paper towels. When they are all done, sprinkle with salt and serve at once.
Ahead-of-time note The recipe can be completed up to this point several hours in advance, but if refrigerating the crumbed vegetables, take them out in sufficient time to come fully to room temperature.
Gratin of Artichokes
For 4 servings
4 large OR 6 medium artichokes
½ lemon
1 tablespoon freshly squeezed lemon juice
An oven-to-table baking dish
Butter for smearing the dish and dotting
Salt
½ cup freshly grated parmigiano-reggiano cheese
1. Cut the trimmed artichokes into 1-inch wedges, and trim and split their stems. As you work, rub the cut artichokes with the lemon to keep them from turning black.
2. Preheat oven to 375°.
3. Bring 3 quarts of water to a boil. Put in 1 tablespoon of lemon juice together with the artichokes, and cook for 5 minutes or more after the water returns to a boil, until the artichokes are tender, but still firm enough to offer some resistance when prodded at their thickest point with a fork. Drain and let cool.
4. Cut the artichoke wedges into very thin lengthwise slices.