Trim the artichokes of tough outer leaves, peel the stems and cut in half. Soak chokes in cool acidulated water. Shell the favas both ways and set aside. Trim the hard ends of the asparagus and cut into 2inch pieces on the bias. Shell peas and set aside. Cut the fennel bulb in half and slice into fine julienne. Cut the Prosciutto into fine julienne and set aside. In a 12 to 14inch sautJ pan, heat the olive oil, Prosciutto and fennel over medium heat. Cook 1 minute and add drained artichokes. Cook 10 minutes until starting to soften and add favas, asparagus and peas. Add 1/2 cup water, cover and simmer 20 minutes. Uncover, add mint, lemon juice, zest and fennel tops. Grill bread and brush with remaining 2 tablespoons extra virgin olive oil. Sprinkle with scallions and serve over frittedda. Serve hot or cold. Yield: 4 servings Recipe By : MOLTO MARIO Posted to MC-Recipe Digest V1 #317 Date: Tue, 26 Nov 1996 16:36:26 -0500 (EST) From: Sue
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|Serving Size: 1 Serving (3426g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 370 (4%)|
|Amt Per Serving||% DV|
|Total Fat 41.1g||55 %|
|Saturated Fat 6.9g||35 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 17g|
|Cholesterol 0mg||0 %|
|Sodium 351.7mg||12 %|
|Potassium 28697.7mg||755 %|
|Total Carbohydrate 1551.3g||456 %|
|Dietary Fiber 633.9g||2536 %|
|Sugars, other 917.4g|
|Protein 694g||991 %|
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Calories per serving: 9051
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