Scafata

Ingredients

• ½ cup extra virgin olive oil
• ½ dry white wine
• 4 baby artichokes, trimmed and cut into eighths
• 1 cup chopped onion
• 6 stalks asparagus, trimmed and cut in 3/4-inch lengths
• 2 scallions, sliced
• ⅔ cup peeled fava beans (see note)
• ⅓ cup fresh shelled peas
• Salt and freshly ground black pepper
• Thinly sliced pecorino Romano cheese

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    692 calories; 54 grams fat; 7 grams saturated fat; 39 grams monounsaturated fat; 5 grams polyunsaturated fat; 25 grams carbohydrates; 8 grams dietary fiber; 10 grams sugars; 7 grams protein; 56 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Combine oil and wine in a pan at medium heat. Add artichokes and onions. Bring to boil. Cook, partly covered, 5 minutes. Add asparagus and scallions. Cook 3 minutes.
2. Lower heat, and stir in fava beans, peas and salt and pepper to taste. Let mixture simmer, partly covered, for about 10 minutes, or until artichokes are tender. Serve topped with pecorino Romano cheese.

• Fresh fava beans are not in season, but frozen peeled beans are sold at Kalustyan’s, 123 Lexington Avenue (28th Street), $2.99 for 14 ounces; (212) 685-3451. They are also at Sahadi’s, 187 Atlantic Avenue, Brooklyn, $1.35 for 14 ounces; (718) 624-4550.