Slow Roasted Baby Artichokes with Fava Beans, Greens, Garlic, and Parmigiano-Reggiano
Fava bean greens, garlic, and lemon adds a delicious flavor to the baby artichokes and fava beans in this simple dish. It makes a nice casual starter to grilled meat.Serves 2-4
Ingredients
- 4 baby artichokes , trimmed, sliced thin
- 1/2 cup fava beans , shelled
- 4 tablespoons fava bean greens , chopped
- 1 tablespoon fresh lemon juice , plus additional for serving
- 1 clove garlic , minced
- 4 cloves garlic , peeled
- 1/4 cup extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 4-6 slices Parmigiano-Reggiano
Instructions
- Preheat the oven to 325°F.
- Add the fava bean greens, lemon juice, and minced garlic to a small bowl. Season with salt and pepper, add the olive oil, and whisk to combine.
- Place the artichokes, fava beans, and garlic in a small baking dish. Drizzle the fava bean greens mixture over the top. Sprinkle with a pinch of salt. Place in the oven and cook for 1 hour or until the vegetables are tender and soft. Remove from the oven.
- Arrange the Parmigiano-Reggiano on a large plate. Place the vegetables on top of the cheese and squeeze a small amount of lemon juice over the top, if desired. Serve immediately.
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