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1
Preheat the oven to 375.
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2
Pull the outer leaves off the artichokes until you reach the yellow inner leaves.
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3
With a small, sharp knife, trim the stems and any dark green spots from the artichoke bottoms.
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4
Rub with the lemon.
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5
Slice the artichokes lengthwise 1/8 inch thick and place in a bowl; squeeze the lemon half over them and toss to coat with juice.
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6
Blanch the fava beans in a medium saucepan of boiling water for about 15 seconds to loosen their skins.
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7
Drain and let cool, then peel the fava beans.
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8
In a large, deep skillet, warm the 6 tablespoons of olive oil.
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9
Add the garlic and shallot and cook over moderate heat until fragrant, about 3 minutes.
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10
Stir in the artichokes until coated with oil and spread in an even layer.
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11
Cover with a round of parchment paper an inch larger than the skillet, pressing it directly over the artichokes.
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12
Cover the skillet with a lid and cook over moderately low heat until the artichokes are barely tender, about 3 minutes.
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13
Add the asparagus, cover with the parchment and lid and cook for about 3 minutes.
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14
Repeat with the scallions, peas and fava beans, adding them at approximate 3-minute intervals and adjusting the heat so the vegetables sweat but do not brown.
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15
Season with salt, stir in the herbs and remove the skillet from the heat.
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16
Put the bread slices on a baking sheet, lightly brush both sides with olive oil and bake until golden brown, about 4 minutes per side.
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17
Set the toasts on plates, spoon the vegetables on top and serve.
