Bruschetta of Spring Vegetables

Name: Bruschetta of Spring Vegetables
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 8 mediums asparagus, peeled and cut on the diagonal into 1/2-inch lengths; 454 grams baby artichokes (about; 1 Tbsps finely chopped chives; 237 milliliters shelled fresh fava beans (from 1 pound in the pod); 1 Tbsp chopped flat-leaf parsley; 237 milliliters shelled fresh peas (from 1 1/2 pounds in the pod); 8 smalls spring garlic cloves or 4 medium garlic cloves, thinly sliced; 1 lemon; 6 Tbsps extra-virgin olive oil, plus more for brushing; 8 servings Salt; 12 scallions, cut into 1-inch lengths; 1 small shallot, minced; 9 inches thick slices of sourdough bread, crusts removed; 1 teaspoons finely chopped tarragon

Bruschettan of Spring Vegetables might be just the Mediterranean recipe you are searching for. One serving contains 182 calories, 6g of protein, and 11g of fat. This recipe serves 8. This recipe covers 11% of your daily requirements of vitamins and minerals. It works well as a reasonably priced hor d'oeuvre for Spring. A mixture of thick of sourdough bread, baby artichokes, peas, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. It is a good option if you're following a vegan diet.

Instructions

Preheat the oven to 37

Equipment you will use

Oven

Pull the outer leaves off the artichokes until you reach the yellow inner leaves. With a small, sharp knife, trim the stems and any dark green spots from the artichoke bottoms. Rub with the lemon. Slice the artichokes lengthwise 1/8 inch thick and place in a bowl; squeeze the lemon half over them and toss to coat with juice.

Ingredients you will need

Artichoke Bottoms

Artichoke

Juice

Lemon

Dry Seasoning Rub

Equipment you will use

Knife

Bowl

Blanch the fava beans in a medium saucepan of boiling water for about 15 seconds to loosen their skins.

Ingredients you will need

Fava Beans

Water

Equipment you will use

Sauce Pan

Drain and let cool, then peel the fava beans.

Ingredients you will need

Fava Beans

In a large, deep skillet, warm the 6 tablespoons of olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the garlic and shallot and cook over moderate heat until fragrant, about 3 minutes. Stir in the artichokes until coated with oil and spread in an even layer. Cover with a round of parchment paper an inch larger than the skillet, pressing it directly over the artichokes. Cover the skillet with a lid and cook over moderately low heat until the artichokes are barely tender, about 3 minutes.

Ingredients you will need

Artichoke

Shallot

Garlic

Spread

Cooking Oil

Equipment you will use

Baking Paper

Frying Pan

Add the asparagus, cover with the parchment and lid and cook for about 3 minutes.

Ingredients you will need

Asparagus

Repeat with the scallions, peas and fava beans, adding them at approximate 3-minute intervals and adjusting the heat so the vegetables sweat but do not brown. Season with salt, stir in the herbs and remove the skillet from the heat.

Ingredients you will need

Fava Beans

Vegetable

Green Onions

Herbs

Peas

Salt

Equipment you will use

Frying Pan

Put the bread slices on a baking sheet, lightly brush both sides with olive oil and bake until golden brown, about 4 minutes per side. Set the toasts on plates, spoon the vegetables on top and serve.

Ingredients you will need

Vegetable

Olive Oil

Bread