Thursday, April 14, 2011

Lima Beans, Leeks & Artichoke Stir-Fry

I came across this recipe from Bitter Sweet when I was looking for a simple vegetable stir-fry dish that is different from the usual Chinese stir fry. I like the fact that it uses frozen vegetables so you can cook it all year round and it has artichoke - as much as I love artichoke, I always think that it’s such a hassle to peel and eat them. I cooked this at the same time I made Spaghetti with Spiced Meat Sauce so I was able to use the same pot of boiling water to blanch the vegetables and cook the pasta.

1 1/2 cups frozen shelled and skinned lima/fava beans, blanched quickly for a couple minutes
1 bag frozen artichoke hearts (8oz or 12oz whatever available in your grocery stores), blanched quickly for 1 minute
1 red bell pepper, cut into small diced
1 leek, cut in half lengthwise and thinly sliced
2 garlic cloves, minced
1 Serrano pepper, finely diced
2 sprigs rosemary, finely chopped
¼ cup roughly chopped parsley
Grated zest from 1 lemon

  • Cook the garlic, Serrano pepper and rosemary with a couple tablespoons of olive oil over medium heat until fragrant (~1 minute).
  • Add in the leeks and cook until the leeks started to soften up.
  • Add in the blanched lima/fava beans, artichoke hearts and red bell pepper and cook for 3 more minutes.
  • Add in the chopped parsley and lemon zest, stir to combine and serve.

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