Braised Artichokes, Favas, And Carrots In Creamy Lemon Sauce With Fennel

• 2 cups shelled fava beans
• 1/2 cup olive oil
• 2 medium yellow onions, halved and thinly sliced
• 1 cup chopped fennel bulb (fronds reserved)
• 1 medium red potato, cut into 1/2-inch slices
• 4 cups halved baby artichokes, fresh or frozen, thawed
• 1/4 cup thinly sliced green onions
• 1 teaspoon fennel seeds, finely crushed or ground in spice grinder
• 8 multicolored baby carrots, halved or quartered lengthwise
• 1 cup white wine
• 1 1/2 cups water
• 1/4 preserved lemon, flesh discarded, rind rinsed and cut into strips
• 1 teaspoon kosher salt
• 1 teaspoon Maras pepper or freshly ground black pepper
• 6 tablespoons fresh lemon juice, divided
• 1 teaspoon cornstarch
• 1/2 cup chopped fresh dill

1. Cook fava beans 1 minute in boiling water. Drain and plunge immediately into ice water. Drain well. Remove membranes from beans; discard membranes. Set beans aside.
2. Heat a large high-sided saute pan over medium heat. Add oil to pan. Add yellow onions; cook 6 minutes or until tender, stirring occasionally. Add fennel bulb and potato; cook 5 minutes, stirring occasionally. Stir in artichokes, green onions, fennel seeds, and carrots.
3. Add wine; cook 1 minute. Add 1 1/2 cups water, preserved lemon, salt, and pepper. Reduce heat to low, and simmer for 10 minutes or until vegetables are tender.
4. Combine 3 tablespoons lemon juice and cornstarch in a small bowl; stir until smooth. Add cornstarch mixture to pan; increase heat to high, and cook 2 minutes or until sauce thickens. Stir in remaining 3 tablespoons juice and fava beans. Sprinkle with dill and reserved fennel fronds.

beans, olive oil, yellow onions, fennel bulb, red potato, artichokes, green onions, fennel seeds, baby carrots, white wine, water, lemon, kosher salt, maras pepper, lemon juice, cornstarch, dill

Taken from www.myrecipes.com/recipe/braised-artichokes-favas-carrots-lemon-sauce-fennel (may not work)