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1
Squeeze the lemon juice into a large bowl of cold water and add the lemon halves.
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2
Break off or cut the stem from the base of the artichokes.
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3
Using your hands, snap off the tough outer leaves near the base.
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4
Continue snapping off leaves until only the central cone of yellow leaves with pale green tips remain.
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5
Using a large knife, trim the top cone of leaves to just below the green tips.
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6
Trim any dark green areas from the base with a small sharp knife.
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7
Using a small spoon or a melon baller, scrape out and discard the hairy choke.
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8
Quarter the artichoke hearts.
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9
Place the artichoke quarters in the acidulated water.
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10
In a large saucepan of boiling salted water, blanch the peas and asparagus tips for 2 minutes.
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11
Drain the vegetables and then plunge them into a bowl of ice water.
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12
Drain them again thoroughly.
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13
In a large nonreactive skillet, combine the oil, onions, garlic and bouquet garni; season with salt.
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14
Cover and cook the vegetables over low heat until they are partially softened, about 10 minutes.
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15
Add the artichoke pieces, fava beans and tomatoes.
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16
Stir in the wine and simmer until the vegetables are tender, about 10 minutes longer.
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17
Add the blanched peas and asparagus and cook for 1 minute longer.
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18
Transfer to a platter, drizzle Garden Pesto all over the vegetables and serve at once with plenty of crusty bread.
