-
1
Fill a large bowl with water and add the juice of the lemon.
-
2
To trim the artichokes, peel back the outer leaves until they break off at the base.
-
3
Keep removing leaves until you reach the pale green heart.
-
4
Cut across the top of the heart to remove the pointed leaf tips.
-
5
If the stem is still attached, cut it down to 1/2 inch, then trim the stem and base to remove any dark green or brown parts.
-
6
Cut each heart into 6 or 8 wedges, then immediately place in the lemon water to prevent browning.
-
7
Heat 6 tablespoons of the olive oil in a large skillet over moderately low heat.
-
8
Add the onion, garlic, and hot pepper flakes and cook until the onion is soft, about 10 minutes.
-
9
Drain the artichokes and add them to the skillet.
-
10
Season with salt to taste and add 1 cup water.
-
11
Cover and adjust the heat to maintain a gentle simmer.
-
12
Cook 10 minutes, then add the fava beans, peas, and 1 cup additional water.
-
13
Cover and simmer until the vegetables are tender, about 15 minutes longer.
-
14
Stir in the basil and cook for another minute or two.
-
15
At the end of the cooking time, the liquid should have reduced to a few tablespoons of flavorful pan juices.
-
16
If not, uncover and simmer until reduced.
-
17
Taste and adjust the seasoning.
-
18
Bring a large pot of salted water to a boil over high heat.
-
19
Add the pasta and cook until about 1 minute shy of al dente.
-
20
Set aside 1 cup of the pasta water, then drain the pasta and return it to the warm pot over moderately low heat.
-
21
Add the sauce and the remaining 2 tablespoons olive oil and cook for about 1 minute to allow the pasta to absorb some of the flavor of the sauce.
-
22
Moisten with some of the reserved pasta water as needed.
-
23
Divide among warm bowls and serve immediately.
