Cannellini with Artichokes and Fava Beans
In this warm spring salad, an abundant mixture of vegetables is gently warmed in the oven before being topped with dill fronds and a sprinkling of aromatic fennel pollen. If you can’t find fresh fava beans (or don’t want to go to the trouble of prepping them), look for frozen, shelled fava beans at natural food markets and stores that carry Middle Eastern foods, then thaw them before adding them to the other vegetables. Alternatively, you could also substitute the same quantity of frozen shelled edamame.
Ingredients
- 2 cans (each 14 oz./440 g) cannellini beans, drained and rinsed
- 2 jars (each 13 oz./410 g) marinated artichoke hearts, drained
- 2 cups (10 oz./330 g) shelled and skinned fava beans
- 1 fennel bulb, trimmed, cored and thinly shaved
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 bunch radishes, thinly shaved
- 1/4 cup (1/4 oz./7 g) dill fronds
- 2 tsp. fennel pollen
- 2 tsp. paprika
Directions
Preheat an oven to 375°F (180°C).
In a bowl, combine the cannellini beans, artichoke hearts, fava beans and shaved fennel. Drizzle with the olive oil and toss to coat. Season generously with salt and pepper.
Transfer the vegetables to a Dutch oven or cocotte. Bake just until the vegetables are warmed through, about 15 minutes. Season with salt and pepper. Sprinkle the radishes and dill fronds evenly over the vegetables, then sprinkle with the fennel pollen and paprika. Serve immediately. Serves 8.
Williams Sonoma Test Kitchen