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 Joes of Avenue U -the Focacceria Palermitana
in Brooklyn- I did exactly the way zia Francesca showed me and 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 cut 1/4 of inch
6 fresh artichokes or use a package of frozen artichokes.
1 lb. of peeled fresh fava beans or use frozen or canned or substitute with
lima beans
1 lb. of fresh peeled peas or use frozen peas
4 tablespoons of olive oil
Salt and pepper
Parsley to garnish

PREPARATION
If using frozen vegetables defrost following package directions.
If using fresh artichokes wear utility gloves so you can avoid staining your hands.
Prepare a basin with water, acidulated with the juice of a lemon, to soak the
artichokes after they are trimmed, to prevent discoloration.
Remove stem and hard outer leaves- 2 or 3 rows-of artichokes 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 choke. Cut each quarter into 3
or 4 pieces, according to 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 the oil and saut the scallions for 3 to 4 minutes, at
a medium heat.
Add the artichokes, and cook over a high heat for about 5 minutes, stirring
occasionally.
Add the fava beans, peas, salt and pepper to taste.
Add enough hot water to cover 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 too much
liquid continue to cook it uncovered.
It should not be served too watery, or too dry.
As Appetizer

Bring heat to high, add 2 tablespoons of vinegar and 1 teaspoon of sugar, 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.