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Categories:
cherry tomatoes beans fresh peas extra-virgin olive oil lemon juice kosher salt baby artichokes radishes lemon zest
Viewed: 40 - Published at: 3 years agoIngredients
- 1 cup cherry tomatoes (5 ounces)
- 1 pound fava beans, shelled (1 cup)
- 1/2 pound fresh peas, shelled (1/2 cup)
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- Kosher salt
- 4 baby artichokes (about 1 pound)
- 4 medium radishes, quartered
- 1 bunch watercress (6 ounces), tough stems discarded
- 1 teaspoon finely grated lemon zest
Method
- Bring a saucepan of water to a boil.
- Fill a bowl with ice water.
- Cut a slit into the base of each tomato and blanch them in the boiling water until their skins start to split, about 15 seconds.
- Using a slotted spoon, transfer the tomatoes to the ice water to cool, then drain and peel.
- In the same water, cook the fava beans until just tender, 2 minutes.
- Remove and let cool slightly, then peel.
- Blanch the peas until just tender, 2 minutes.
- Drain well.
- In a medium bowl, whisk 3 tablespoons of the olive oil with the lemon juice and season with salt.
- With a paring knife, trim the artichoke stems and snap off the tough outer leaves until you reach the light green inner leaves.
- Using a serrated knife, cut off the top third of the artichokes.
- Trim the bottoms and stems.
- Cut the artichokes in half lengthwise.
- Using a teaspoon, remove the chokes, if any.
- Thinly slice the artichokes lengthwise, add them to the dressing and toss to coat.
- Add the peeled tomatoes and the fava beans and toss again.
- In a medium skillet, heat 1 1/2 teaspoons of the olive oil.
- Add the radishes and cook over moderate heat, stirring occasionally, until tender, about 2 minutes.
- Add the blanched peas and cook, stirring, for 1 minute.
- Season with salt.
- In a medium bowl, toss the watercress with the remaining 1 1/2 teaspoons of olive oil and the lemon zest and transfer to plates.
- Top with the artichoke salad and the radishes and peas; serve.
