Stufato di Fave, Carciofi, e Lattuga Romana (Braised Favas, Artichokes, and Lettuce)

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Brought to you by Joyce Goldstein

On Sunday, April 27, 2014, prolific cookbook author and chef Joyce Goldstein joined Hazon in Palo Alto for the Jewish Food Festival. She shared with us the health benefits of the California Mediterranean diet and took us on a culinary journey of Sephardi recipes, including this recipe for a spring vegetable ragout to feature at your Passover seder.

[myquote author=”Joyce Goldstein”]This classic spring vegetable ragout is from la cucina livornese. It is another gem from the repertoire of Emma Belforte, whose palate I obviously share, although we may differ on cooking times. The dish is often served at Passover, the ultimate Jewish rite of spring. Asparagus or peas may be added. I’ve suggested the contemporary garnish of gremolata, a mixture of lemon zest, garlic, parsley, or, in this case, basil, to bring lightness and sparkle.[/myquote]


  • 1 lemon
  • 6 large artichokes
  • 2 pounds fava beans, shelled (about 1 generous cup)
  • 2 small heads romaine or butter lettuce
  • 4 tablespoons extra-virgin olive oil, or as needed
  • 4 tablespoons chopped fresh flat-leaf parsley
  • 4 tablespoons chopped fresh basil
  • Salt and freshly ground black pepper to taste
  • 1/2 cup water or vegetable stock, or as needed
  • Gremolata of grated zest of 2 lemons, 6 tablespoons chopped fresh flat-leaf parsley or basil, and 1 tablespoon finely minced garlic
  • 1 pound trimmed asparagus, cut into 2-inch lengths, or 1 cup shelled English peas, optional additions


  1. Fill a large bowl with cold water. Cut the lemon in half and squeeze the juice into the water. Working with 1 artichoke, remove all the leaves until you reach the pale green heart. Pare away the dark green area from the base. Cut the artichoke in half lengthwise and scoop out and discard the choke from each half.
  2. Drop into the lemon water to prevent discoloration.
  3. Bring a small saucepan of water to a boil, add the favas, and blanch 30 seconds. Drain, and when cool enough to handle, slip off the thin skin covering each bean. Core the lettuces and slice the leaves crosswise into 1/2-inch-wide strips. Drain the artichoke hearts, and cut into small pieces or thin slices.
  4. Warm the 4 tablespoons of olive oil in a large, deep sauté pan over low heat. Add the artichokes and sauté, stirring often, for about 5 minutes. Add the favas, lettuces, parsley, basil, salt, pepper, and enough water or vegetable stock to cover barely. Raise the heat to medium and cook, stirring occasionally, until artichokes are cooked through and most of the water has evaporated, about 10 to 15 minutes. Add asparagus and peas if using dring the last 3 to 5 minutes Sprinkle with the gremolata and stir well. Let rest for 5 minutes–enough time for the garlic in the gremolata to soften–then serve.

Serves 6

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