This recipe is by Melissa Clark and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.

Ingredients

  • 1/2 cup extra virgin olive oil
  • 1/2 dry white wine
  • 4 baby artichokes, trimmed and cut into eighths
  • 1 cup chopped onion
  • 6 stalks asparagus, trimmed and cut in 3/4-inch lengths
  • 2 scallions, sliced
  • 2/3 cup peeled fava beans (see note)
  • 1/3 cup fresh shelled peas
  • Salt and freshly ground black pepper
  • Thinly sliced pecorino Romano cheese

Directions

  1. 1

    Combine oil and wine in a pan at medium heat. Add artichokes and onions. Bring to boil. Cook, partly covered, 5 minutes. Add asparagus and scallions. Cook 3 minutes.

  2. 2

    Lower heat, and stir in fava beans, peas and salt and pepper to taste. Let mixture simmer, partly covered, for about 10 minutes, or until artichokes are tender. Serve topped with pecorino Romano cheese.

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