Spring Vegetable: Fritteda

Directions

1. 1
   Shell the peas and the fava beans and set them aside in separate containers.
2. 2
   Carefully slice off the tips of the artichokes, remove all of the tough outer leaves, and peel the base.
3. 3
   Cut the artichoke into quarters and remove the choke, as well as any prickly tips that may have formed on the inner leaves.
4. 4
   Cut each of these quarters into thirds, so as to have tiny wedges.
5. 5
   Let artichokes sit in water and lemon juice.
6. 6
   Fill a heavy-bottomed saucepan with 1/4 cup hot water.
7. 7
   Slice the scallions and add them to the water.
8. 8
   Cook over medium heat, stirring constantly, until all of the water has evaporated.
9. 9
   Add the 4 tablespoons olive oil and saute the scallions until a pale golden, about 3 minutes.
10. 10
    Add the artichokes, 1/4 cup hot water, bay leaf and salt, to taste.
11. 11
    Cover and cook over low heat until the artichokes begin to soften, about 5 minutes.
12. 12
    Add the fava beans and salt, to taste.
13. 13
    Cover and cook another 5 minutes.
14. 14
    Add the peas and 2 tablespoons olive oil.
15. 15
    Cover and cook for 5 more minutes, sprinkle with the vinegar, and add some black pepper, to taste.
16. 16
    Continue cooking, uncovered over medium-high heat for until the vinegar has evaporated, about 2 to 3 minutes.
17. 17
    Refrigerate for 24 hours and serve cold drizzled with remaining extra-virgin olive oil and sprinkled with parsley.
18. 18
    This dish can be served warm, if desired.