Warm Artichoke, Asparagus, Fava & Potato Salad

 When life gives you lemons, you make lemonade and when the garden is producing kilos of fava and neighbors deliver homegrown artichokes and asparagus we make this delicious warm salad! It's a shame to call is a 'potato salad' but when I asked a handful of guests, as they were eating this dish after a cooking class they all replied 'the best potato salad ever!' Use whatever Spring veggies you've got but the combo of warm boiled new potatoes with sweet artichoke hearts and bright asparagus & or fava is simply...the best potato salad ever!

Check out the short video on Tastemade to see a glimpse of the cooking class with this one the menu!

Artichokes & New Potatoes with Fava and Asparagus

Serves 4

12 artichoke hearts, cleaned (we have small artichokes, if you are using big Roman artichokes you can use 1 artichoke heart per person, cut into quarters)
4 medium potatoes (the best looking potatoes you can find)
2 handfuls of cleaned, double shelled fave beans (or peas)
handful of thin asparagus if you have them (grilled or blanched)
handful of cherry tomatoes, quartered (seeds removed)
small handful of chopped herbs: oregano, basil, parsley - whatever you’ve got.
good extra virgin olive oil
vinegar
salt & pepper

In separate pots, of boiling salted water, cook: the artichoke hearts,  the potatoes with the skin left on whole and fave beans until just soft, but not mushy. Drain and allow to cool slightly.
When you can handle the potatoes, peel them and cut into similar size chunks as your artichoke hearts.

While everything is still warm, place the potatoes, artichokes, bean/peas and tomatoes, etc. into a bowl and season with salt & pepper, chopped herbs and dress with olive oil and vinegar. (General rule of thumb, dress with 3 parts oil to 1 part vinegar, i.e.: a 3 count pour of olive oil to a 1 count pour of vinegar.)

Toss gently, adjust seasonings and allow to sit for five minutes and serve slightly warm. Garnish with grated hard egg over the top if you like.

Spring Vegetable Soup

Spring Vegetable Soup - Artichoke, Pea, Asparagus

Spring Vegetable Soup

Serves 4

1 leek or spring onion, diced
1 carrot, fine dice
1 liter or 4.5 cups of vegetable stock or brodo
couple cloves or garlic
olive oil
3-4 leaves of mint, chopped
small handful of parsley, chopped
optional: 2-3 slices of prosciutto, thinly sliced & then chopped.
salt & pepper
about 2 cups or 2 large handfuls total of cleaned prepped veggies. Use whatever spring vegetables you have: asparagus, artichoke hearts, peas, fava beans (double shelled), leafy greens, spinach, kale, etc.

In a pot over low heat, sweat the garlic, onion & carrot in olive oil for about 10 minutes or so - without color.
Season with salt and pepper. Then add the vegetables in the order to cook, ie: artichoke hearts would go in first as they are the hardest vegetable, followed by peas, asparagus & fava, then spinach, etc. Add in the stock, bring up to simmer for 15-20 minutes until all the vegetables are cooked properly. Skim any oil that has floated to the top.
Finish with the chopped herbs. Check your seasonings and adjust if needed.

Serve with toasty bread and finish with extra virgin olive oil atop each bowl of soup.