Photo: Annabelle Breakey; Styling: Robyn Valarik
YieldsServes 4 to 6Total Time1 hr 30 mins
White wine brings out artichokes' delicate sweetness. The artichoke-fava combo, minus the pasta, also makes a great side.

How to Make It

Step 1
1

Squeeze juice of 1 lemon into a bowl of cold water. Prepare artichokes as shown at right and halve pieces again lengthwise; drop into bowl as you go. Set aside.

Step 2
2

Melt 2 tbsp. butter in a large frying pan over medium heat and add crumbs. Cook, stirring often, until light golden and crisp, 5 minutes. Transfer to a bowl and set aside; wipe pan clean. Drain artichokes.

Step 3
3

Heat a pot of water to boiling. Mean­while, heat 2 tbsp. butter and 1 tbsp. oil in frying pan over medium heat. Add artichokes and 1/2 tsp. salt and stir to coat; cook, covered, turning once, until artichokes are light golden and tender, 10 minutes. Transfer to a bowl.

Step 4
4

Melt remaining 1 tbsp. butter in pan, add garlic, and cook, stirring often, until fragrant, about 1 minute. Add wine and 1 tbsp. lemon juice and cook until slightly reduced, about 3 minutes. Add sautéed artichokes and simmer while pasta cooks.

Step 5
5

Cook pasta as package directs, adding favas to water at the same time (if using peas, add only in the last minute or two). Drain, reserving about 1 cup pasta water. Add pasta and favas to artichokes in pan.

Step 6
6

Stir in chives, pepper, and remaining 1/2 tsp. salt and 1 tbsp. oil. Cook until heated through, adding pasta water as necessary to moisten. Drizzle with oil, stir in half the bread crumbs, and transfer to a platter. Sprinkle with remaining crumbs and serve with more oil if you like.

Step 7
7

*Whirl bread in a food processor to make crumbs. To shell and peel fresh favas, remove beans from pods, then boil beans in salted water 2 minutes. Tear beans open at round end and pop out from tough skins. Find frozen peeled favas at Middle Eastern markets.

Ingredients

 1 lemon plus 1 tbsp. lemon juice, divided
 6 artichokes
 5 tablespoons butter, divided
 1 cup coarse ciabatta bread crumbs*, divided
  About 2 tbsp. extra-virgin olive oil, divided
 1 teaspoon kosher salt, divided
 2 large garlic cloves, finely chopped
 1/2 cup dry white wine, such as Sauvignon Blanc
 12 ounces fresh pappardelle or other long, flat pasta
 3/4 cup shelled, peeled fresh fava beans* or fresh peas; or use either, frozen
 1/2 cup chives cut into 1-in. lengths
 1/2 teaspoon pepper

Directions

Step 1
1

Squeeze juice of 1 lemon into a bowl of cold water. Prepare artichokes as shown at right and halve pieces again lengthwise; drop into bowl as you go. Set aside.

Step 2
2

Melt 2 tbsp. butter in a large frying pan over medium heat and add crumbs. Cook, stirring often, until light golden and crisp, 5 minutes. Transfer to a bowl and set aside; wipe pan clean. Drain artichokes.

Step 3
3

Heat a pot of water to boiling. Mean­while, heat 2 tbsp. butter and 1 tbsp. oil in frying pan over medium heat. Add artichokes and 1/2 tsp. salt and stir to coat; cook, covered, turning once, until artichokes are light golden and tender, 10 minutes. Transfer to a bowl.

Step 4
4

Melt remaining 1 tbsp. butter in pan, add garlic, and cook, stirring often, until fragrant, about 1 minute. Add wine and 1 tbsp. lemon juice and cook until slightly reduced, about 3 minutes. Add sautéed artichokes and simmer while pasta cooks.

Step 5
5

Cook pasta as package directs, adding favas to water at the same time (if using peas, add only in the last minute or two). Drain, reserving about 1 cup pasta water. Add pasta and favas to artichokes in pan.

Step 6
6

Stir in chives, pepper, and remaining 1/2 tsp. salt and 1 tbsp. oil. Cook until heated through, adding pasta water as necessary to moisten. Drizzle with oil, stir in half the bread crumbs, and transfer to a platter. Sprinkle with remaining crumbs and serve with more oil if you like.

Step 7
7

*Whirl bread in a food processor to make crumbs. To shell and peel fresh favas, remove beans from pods, then boil beans in salted water 2 minutes. Tear beans open at round end and pop out from tough skins. Find frozen peeled favas at Middle Eastern markets.

Artichoke and Fava Pappardelle