Jordan Frosolone is Executive Chef at The Leopard at des Artistes, situated in one of NYC’s most iconic dining spaces. Recreating his refreshing artichoke salad in your own kitchen is a delicious way to make use of fava beans, a bountiful springtime ingredient adored by many Italians.
Born and raised in Chicago, Frosolone moved to Italy in 2002 and honed his Italian cooking skills while working in restaurants in Spoleto and Florence. In this salad, he takes the traditional Tuscan pairing of fava beans and Pecorino Toscano cheese and adds braised artichokes, resulting in a dish that is light, bright, and perfect for primavera.
Artichoke and Fava Beans Salad by Chef Jordan Frosolone
Ingredients:
2 cup braised and quartered baby artichokes (see instructions below)
2 cups blanched fava beans (see instructions below)
6 ounces diced young pecorino cheese, such as Pecorino Toscano Fresco
¼ cup sliced spring onions or scallions
2 teaspoons Sicilian oregano
2 tablespoons white wine vinegar
1 cup olive oil
2 tablespoons chopped parsley
2 tablespoons chopped mint
½ teaspoon peperoncini
Salt and pepper to taste
Method:
Mix the fava beans, artichokes, onions, oregano, and peperoncini in a bowl with the vinegar, olive oil, salt, and pepper.
Add the cheese and herbs and mix again gently to ensure the cheese does not break apart.
Check for seasoning.
Serve in a bowl, top with additional black pepper and a side of grilled or toasted bread.
BRAISED ARTICHOKES:
Ingredients:
2 lemons, juiced
5 baby artichokes
½ cup olive oil
½ of a large white onion cut into large wedges
½ of a large fennel bulb cut into large wedges
1 bundle of rosemary
1/2 cup white wine
1 cup of vegetable stock or water
Salt and pepper to taste
Method:
Combine the lemon juice and 2 quarts of water into a bowl.
Clean each baby artichoke by removing a small part of the stem, about ½ inch of the top and all of the dark green outer leaves.
Store the artichokes in the lemon water
In a braising pan, just large enough to hold all of the artichokes, add the oil, onions, fennel, and rosemary. Season with salt and cook over low heat until the vegetables begin to become tender, about 3 minutes.
Drain the artichokes and add to the pot. Coat the artichokes with the vegetables; add the white wine and stock. Season with salt and pepper. Bring the artichokes to a simmer and cook until tender, about 30 minutes.
Let the artichokes cool in their liquid.
FAVA BEANS:
Ingredients:
2 pounds fava beans
Method:
Shell the fava beans from their pods.
Bring a pot of salted water to a boil.
Add fava beans and cook for about one minute.
Cool the fava beans in ice water.
Remove the beans from their skin.