Italian Scafata with Fava Beans and Artichokes
A hearty and flavorful vegetable stew
Scafata is a traditional Italian vegetable stew featuring tender fava beans and artichokes, infused with aromatic herbs and tomatoes. Perfect for a cozy meal.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Scafata
For the Aromatics
Preparation
Preparing the Fava Beans and Artichokes
Blanch and Peel Fava Beans
Bring a pot of water to a boil. Add fava beans and boil for 2 minutes, then drain and transfer to an ice bath. Once cooled, remove and discard the outer skin.
Fava beans can overcook quickly, so be attentive during preparation.
Prevent Artichoke Browning
Prepare a bowl of water with a bit of lemon juice and salt; add artichoke quarters to prevent browning.
Drain Artichokes
Drain artichokes just before using.
Preparing the Base
Sauté Onion and Garlic
In a large pot, heat olive oil over medium heat. Sauté onions and garlic until translucent.
Cook Tomatoes
Add the tomatoes, and cook for 5 minutes until slightly reduced.
Add Broth and Seasoning
Stir in vegetable broth, salt, and pepper.
Pair this dish with crusty bread to soak up all the delicious broth.
Cooking Process
Simmer Stew
Add prepared fava beans and artichokes to the pot with tomatoes and stir well.
Infuse Flavor
Add thyme, rosemary, and bay leaf. Cover and let simmer for 40–45 minutes.
Stir in Parsley
Stir in parsley, adjusting seasoning as needed.
Plating & Serving
Italian Scafata with Fava Beans and Artichokes
Italian Scafata with Fava Beans and Artichokes
Plating
Ladle the scafata into shallow bowls, ensuring each serving has plenty of fava beans and artichokes, and garnish with fresh herbs for a vibrant presentation.