Braised Spring Vegetables

Directions

1. 1
   Stir 1 tablespoon of the lemon juice into a large bowl of water.
2. 2
   Working with 1 artichoke at a time, pull off the dark outer leaves and trim 1/2 inch off the top.
3. 3
   Peel the stem.
4. 4
   Quarter the artichoke lengthwise, then scrape out the choke with a spoon and drop it into the lemon water.
5. 5
   Repeat with the remaining artichokes.
6. 6
   Heat 2 tablespoons of the olive oil in a large heavy saucepan.
7. 7
   Add the onion and cook over moderately low heat, stirring, until translucent, about 8 minutes.
8. 8
   Drain the artichokes well, add them to the saucepan and season with salt and pepper.
9. 9
   Reduce the heat to low and cook, stirring, until just tender, about 12 minutes.
10. 10
    Add the peas, fava beans and 2 cups of water.
11. 11
    Cover partially and cook over low heat until the vegetables are tender, about 6 minutes.
12. 12
    Add the mint and parsley to the vegetables and season with salt and pepper.
13. 13
    Stir in the remaining 3 tablespoons of oil and 2 tablespoons of lemon juice.
14. 14
    Serve warm or at room temperature.