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1
Bring a saucepan of water to a boil.
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2
Fill a bowl with ice water.
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3
Cut a slit into the base of each tomato and blanch them in the boiling water until their skins start to split, about 15 seconds.
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4
Using a slotted spoon, transfer the tomatoes to the ice water to cool, then drain and peel.
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5
In the same water, cook the fava beans until just tender, 2 minutes.
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6
Remove and let cool slightly, then peel.
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7
Blanch the peas until just tender, 2 minutes.
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8
Drain well.
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9
In a medium bowl, whisk 3 tablespoons of the olive oil with the lemon juice and season with salt.
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10
With a paring knife, trim the artichoke stems and snap off the tough outer leaves until you reach the light green inner leaves.
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11
Using a serrated knife, cut off the top third of the artichokes.
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12
Trim the bottoms and stems.
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13
Cut the artichokes in half lengthwise.
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14
Using a teaspoon, remove the chokes, if any.
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15
Thinly slice the artichokes lengthwise, add them to the dressing and toss to coat.
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16
Add the peeled tomatoes and the fava beans and toss again.
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17
In a medium skillet, heat 1 1/2 teaspoons of the olive oil.
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18
Add the radishes and cook over moderate heat, stirring occasionally, until tender, about 2 minutes.
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19
Add the blanched peas and cook, stirring, for 1 minute.
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20
Season with salt.
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21
In a medium bowl, toss the watercress with the remaining 1 1/2 teaspoons of olive oil and the lemon zest and transfer to plates.
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22
Top with the artichoke salad and the radishes and peas; serve.
