Jonathan Waxman's Bucatini with Artichokes, Cipolline and Fava Beans

Serves 4


6 baby artichokes
1 cup shelled fresh fava beans
4 cipolline (small flat onions originally from Umbria), peeled
4 tablespoons extra-virgin olive oil
Sea salt to taste
2 spring onions
1 pound bucatini
4 tablespoons (1/2 stick) unsalted butter
1 pint cherry tomatoes
12 fresh basil leaves
2 tablespoons grated Parmesan
Zest of 1 lemon


1. Preheat the oven to 400°.

2. To clean the baby artichokes: Peel away the outside leaves and cut off the top 1/2 inch. Using a vegetable peeler, remove the tough outer skin from the stem. Cut the artichokes into quarters. Cook in simmering salted water until al dente. In a small pot, cook the fava beans until al dente, then peel them.

3. Place the cipolline in a square of aluminum foil, add 2 tablespoons of the olive oil, sprinkle with sea salt and close the foil. Roast for 30 minutes. Remove from the oven, peel and quarter. Wash and dry the spring onions and slice them into quarters.

4. Bring a pot of salted water to a boil. Cook the pasta until al dente, then drain. In a skillet, heat the butter and the remaining olive oil, add the artichokes, favas, cipolline, spring onions and the tomatoes and sauté for 5 minutes, then add the basil. Add the pasta to the vegetables and toss in the Parmesan. Season with the lemon zest and serve immediately.

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