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|1 ea||Fava Bean Greens, removed from the base stem|
|1 tbs||Green Onions, sliced thin on a bias|
|1 ea||Tokyo Turnip, sliced thin|
|2 ea||Blood Orange|
|1 ea||Ruby Star Grapefruit|
|1 ea||Little Gem Head, or Salad Mix|
|1 tbs||Red Wine Vinegar|
|1 tsp||Sunflower Seeds, Toasted|
|Olive Oil as needed|
|Salt as needed|
Yield: 2 servings
Begin by cleaning your artichokes. Peel off the outer tough leaves with your hands, leaving only the softest inner leaves. With a paring knife, work in a circular motion to remove the base of the outer leaves from the heart, then pair downwards to remove the thick outer skin exposing the light green flesh of the heart. Rub all cut surfaces with lemon if not cooking immediately.
In a small pot, add the artichokes, one blood orange cut in half and the half of one grapefruit, a pinch of salt and a bay leaf (if available). Bring to a boil and then reduce to a simmer for 15 minutes or until a paring knife slides into the artichoke easily.
While the artichokes are cooking, clean and dice the remaining blood orange and grapefruit half. Toss these with the sliced turnips, vinegar, a pinch of salt and a drizzle of olive oil. Leave to marinate. When the artichokes are finished, drain the water and reserve the citrus. Lay the citrus skin side down on a cutting board, remove the pith and tear the rind into bite size pieces. Using a small spoon or paring knife, remove the fuzzy core from the artichokes.
In a preheated cast iron over medium heat, add a tablespoon of olive oil and wait 10 seconds to prep the oil. Gently crush the artichokes with the palm of your hand until ~¾” thick and add to the pan. Then add the citrus peels and fava greens and if using a head of lettuce, add it to the pan as well. Cook all of the ingredients for roughly 5 minutes, only flipping the artichokes to brown evenly on both sides.
Add all of the ingredients excluding the scallions and sunflower seeds to a large mixing bowl and dress in the juices from the marinated turnips and citrus. Adjusting the seasoning with salt, olive oil and vinegar where needed.
Arrange on a plate and top with the scallions and sunflower seeds.