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Spring Vegetables in Cartoccio

Mario Batali
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Servings: 5
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easy
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30 to 45 min
Part 1 of 2

These spring vegetables make a delicious side dish!


  • Ingredients
  • step-by-step directions
Ingredients
Spring Vegetables in Cartoccio
  • 15 baby artichokes
  • 3 lemons
  • 1 bunch asparagus (woody ends removed)
  • 1 pound fava beans
  • 1 pound fresh peas (shelled)
  • 1 cup Spring onions (root ends removed, thinly sliced)
  • 1-2 tablespoons olive oil
  • 10 tablespoons white wine (divided, about 2 tablespoons per packet)
  • 1 bunch fresh mint leaves (torn or chopped)
  • salt and freshly ground black pepper (to taste)
  • chili flakes (to taste)
Directions
  • To prepare the artichokes, fill a large bowl with water, add the juice of 2 lemons. Remove and discard the tough outer leaves of the artichokes, and trim the outside and ends of the stems. Then cut the artichokes in half and remove the chokes. As you work, submerge the halved artichokes in the lemon water.
  • Prepare the fava beans. Remove the fava beans from the pod. Add beans to a pot of boiling water for 30 seconds then remove and place in ice water. After beans have cooled, remove the outer shell and serve the bright green beans.
  • Preheat oven to 400ºF. Fold 5 pieces of 18-inch parchment paper in half, crosswise. Cut each into a half-heart shape.
  • On one side of each "heart," place a few slices of remaining lemon and top with a layer of asparagus. Divide the artichoke hearts, some fava beans, peas and scallions equally between each heart. Drizzle with olive oil and season with salt, pepper and a pinch of red chili flakes. Fold in half. Starting from the top of the "heart," make overlapping folds along the edges of each packet and continue until there is a 2-inch opening. Fill each packet with a few tablespoons of white wine. Close the packets, being careful not to spill any liquid. Transfer packets to baking sheets. Place in the oven and let vegetables steam until tender, about 15-20 minutes.
  • Transfer packets to platter and carefully open. Garnish with fresh mint and a drizzle of olive oil.
  • Tips:
    - Brush the edges of the packet with egg white to help seal.
    - Instead of wine, use chicken stock or water.
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