Scafata with Spring Vegetables

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (150g) artichoke hearts, quartered 1 cup (150g) artichoke hearts, quartered
• 1 cup (150g) fava beans, shelled 1 cup (150g) fava beans, shelled
• 1 cup (150g) fresh peas 1 cup (150g) fresh peas
• 1 cup (150g) asparagus, cut into 1-inch pieces 1 cup (150g) asparagus, cut into 1-inch pieces
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• Zest and juice of 1 lemon Zest and juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 25g, 7g
• Protein: 7g
• Fiber: 9g
• Salt: 0.8g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat.
2. 2.
   Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the artichoke hearts, fava beans, peas, and asparagus to the skillet. Cook for 5 minutes, stirring occasionally.
4. 4.
   Pour in the vegetable broth and bring to a simmer. Cook for an additional 10 minutes or until the vegetables are tender.
5. 5.
   Stir in the fresh thyme leaves, chopped parsley, lemon zest, and lemon juice. Season with salt and pepper to taste.
6. 6.
   Remove from heat and let the flavors meld for a few minutes before serving.

Treat your ingredients with care...

• Artichoke hearts — Make sure to remove any tough outer leaves and choke before quartering them.
• Fava beans — Shell the beans and blanch them in boiling water for a few minutes before using. Remove the outer skin for a smoother texture.
• Asparagus — Snap off the tough ends of the asparagus spears before cutting them into pieces.

Tips & Tricks

• For a heartier version, you can add cooked white beans or chickpeas to the Scafata.
• Feel free to customize the vegetables based on what is in season or available to you.
• Serve Scafata with a drizzle of extra virgin olive oil and a sprinkle of grated Parmesan cheese for added richness.
• Leftover Scafata can be enjoyed cold as a salad or reheated gently on the stovetop.
• Experiment with different herbs and spices to personalize the flavor profile of your Scafata.

Serving advice

Serve the Scafata as a main course accompanied by a side of couscous or crusty bread. Garnish with fresh parsley leaves for a pop of color.

Presentation advice

Present the Scafata in a shallow serving dish, allowing the vibrant colors of the vegetables to shine through. Sprinkle some lemon zest and fresh thyme leaves on top for an elegant touch.