Italian Scafata with Fava Beans and Artichokes
Scafata is a traditional Italian vegetable stew featuring tender fava beans and artichokes, infused with aromatic herbs and tomatoes. Perfect for a cozy meal.
Preparation
Get these tasks done before you start cooking.
Preparing the Fava Beans and Artichokes
- 1
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.
Tip: Fava beans can overcook quickly, so be attentive during preparation.
- 2
Prevent Artichoke Browning
Prepare a bowl of water with a bit of lemon juice and salt; add artichoke quarters to prevent browning.
- 3
Drain Artichokes
Drain artichokes just before using.
Preparing the Base
- 1
Sauté Onion and Garlic
In a large pot, heat olive oil over medium heat. Sauté onions and garlic until translucent.
- 2
Cook Tomatoes
Add the tomatoes, and cook for 5 minutes until slightly reduced.
- 3
Add Broth and Seasoning
Stir in vegetable broth, salt, and pepper.
Tip: Pair this dish with crusty bread to soak up all the delicious broth.
How to Make Italian Scafata with Fava Beans and Artichokes
Total time: 2 h · Yields 4 servings
- 1
Simmer Stew
Add prepared fava beans and artichokes to the pot with tomatoes and stir well.
- 2
Infuse Flavor
Add thyme, rosemary, and bay leaf. Cover and let simmer for 40–45 minutes.
- 3
Stir in Parsley
Stir in parsley, adjusting seasoning as needed.
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