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1
Preheat the oven to 325.
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2
Butter six 4-ounce ramekins and set them in a medium baking dish.
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3
Fill a bowl with cold water and squeeze the lemon juice into it.
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4
Working with 1 artichoke at a time, snap off the outer leaves and trim off all but 1 inch of the stem.
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5
Cut off the remaining leaves at the top of the heart and peel the base and stem.
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6
Halve the artichoke and scoop out the furry choke.
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7
Add the heart to the lemon water and repeat.
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8
In a saucepan of boiling water, cook the artichokes until tender, 10 minutes; drain and transfer to a food processor.
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9
Add 2 tablespoons of the cream; puree until smooth.
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10
Press the puree through a fine-mesh sieve into a bowl.
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11
Whisk in the remaining cream along with the eggs and season with 1/2 teaspoon of salt and a pinch of white pepper.
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12
Pour the custard into the ramekins.
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13
Fill the dish with enough boiling water to reach halfway up the sides of the ramekins.
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14
Bake the custards for 45 minutes, until a knife inserted in the centers comes out clean.
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15
Remove the ramekins from the water.
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16
Meanwhile, in a small saucepan of boiling water, cook the fava beans for 5 minutes.
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17
Drain, reserving 1/4 cup of the water.
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18
Transfer the favas and the reserved water to a food processor and puree until smooth.
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19
In a skillet, heat the oil.
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20
Add the garlic, sage and rosemary and cook over moderate heat for 1 minute.
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21
Add the tomato and cook, stirring and mashing, for 5 minutes.
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22
Add the puree and cook until heated through.
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23
Season with salt and white pepper.
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24
Run the blade of a thin knife around each custard and invert onto plates.
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25
Spoon the sauce around the custards and serve.
