Fried Vegetables   

(“Frittellata di Verdure” – “Frittedda”) 

 

 

This is a vegetable dish I enjoy eating for the delicate and delightful fragrance.


 

            

Aunt Francesca specialized in the preparation of this simple and typical Palermitano dish. When I cooked the frittedda at Joe’s of Avenue U, the Focacceria Palermitana in Brooklyn, I did it exactly the way zia Francesca showed me. If you follow her simple directions as I did, you will discover how easy and tasty this dish can be.  

  

 

 

Serves 4 

INGREDIENTS 

 

·6 scallions, chopped into pieces 1/4 inch 

·6 fresh artichokes (or a package of frozen artichokes) 

·1 lb peeled fresh fava beans (or frozen or canned fava beans or substitute with lima beans) 

·1 lb fresh peeled peas (or frozen peas) 

·4 tablespoons olive oil 

·Salt and pepper 

·Parsley to garnish 

    

PREPARATION  

If using frozen vegetables, defrost according to package directions. If using fresh artichokes, wear utility gloves to avoid staining your hands.  

 

Prepare a basin with water acidulated with lemon juice to soak the artichokes after they are trimmed; this will prevent discoloration.  


Remove stem and hard outer leaves (2 or 3 rows) until leaves became lighter and tender; trim base. Cut off one-third of the pointy top; split in four. Remove the inner leaves with quills and scrape the artichoke. Cut each quarter into 3 or 4 pieces, depending on the size of the artichoke.
  


Soak the trimmed artichokes in water and repeat for remaining artichokes. If using frozen artichokes, cut each in half.  


Drain artichokes and place on paper towel to remove any moisture.
 

In a 3-quart saucepan, pour in the oil and sauté the scallions for 3 to 4 minutes at medium heat.

 

Add the artichokes and cook over high heat for about 5 minutes, stirring occasionally. 


Add the fava beans, peas, salt and pepper to taste.

 

Add enough hot water to cover the vegetables, cover pot and simmer for an additional 20 minutes or until tender. Check often, and if it gets too dry, add some more hot water; if there is still too much liquid, continue to cook uncovered. The dish should not be served too watery or too dry.  

·  As Appetizer   

Raise heat to high, add 2 tablespoons of vinegar and 1 teaspoon of sugar and cook for an additional 3 minutes.   


Serve the frittedda cold and garnish with parsley.  

 

·  As a Side Dish, Contorno   

Serve the frittedda hot and garnish with parsley.