Pasta with Artichokes and Fava Beans
|Cold water||6 Cup (96 tbs)|
|Fresh lemon juice||2 Tablespoon|
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Cold water||1 Cup (16 tbs)|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Fresh shelled peas/Fresh shelled fava beans||1 Cup (16 tbs)|
|Chopped fresh italian parsley||1⁄4 Cup (4 tbs)|
|Cold unsalted butter||2 Tablespoon, cut up|
|Penne rigate/Any ridged tubular pasta||1 Pound|
|Freshly grated pecorino romano cheese||1⁄2 Cup (8 tbs)|
In a large bowl, combine the water and lemon juice; set aside.
With a paring knife, remove the bottom of each artichoke stem, then trim off the dark outer layer.
With your fingers, begin removing the dark outer leaves of the artichokes until the leaves are green at the top and light yellow at the bottom.
Trim off the top green part of each artichoke.
When very little green shows, cut off all the tips with a kitchen scissors.
Quarter the artichokes and scrape out the choke.
Cut each quarter in half again.
As you clean each artichoke, transfer it to the bowl of lemon-water.
In a 4- or 5-quart saute pan, heat the oil over medium heat.
Add the garlic and cook 1 minute.
Drain the artichokes and add to the pan; stir to coat.
Cook, stirring, 5 minutes.
Add the cold water, 1/2 teaspoon of the salt, and the pepper and bring to a boil.
Reduce the heat, cover, and simmer gently 15 minutes, adding more cold water if necessary.
Add the fava beans, cover, and cook until the artichokes and favas are tender, about 5 minutes longer.
Add the parsley and remove the pan from the heat.
Swirl in the butter until creamy.
Meanwhile, in an 8-quart stockpot of boiling salted water, fitted with the pasta insert, cook the pasta until "al dente."
Drain the pasta and add it to the pan with the artichokes and favas; mix well.
Remove the pan from the heat, add the cheese, and mix again.
Serve immediately with a twist of black pepper on each serving.