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1
Bring a pot of water to a boil, then add the fava beans and cook until just tender, 2 to 4 minutes.
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2
Drain the fava beans in a colander and place it under cold running water until the beans are cool enough to handle.
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3
Gently peel the skins off the beans.
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4
Set the beans aside.
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5
Drain the acidulated water form the artichokes and cut each heart crosswise into 1/4-inch-thick slices, including the stems.
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6
Rub the slices with the cut side of the lemon halves to prevent discoloring, then set aside.
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7
Heat the olive oil in a heavy 4-quart saucepan over medium heat.
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8
Add the onion and ham and cook, stirring, until the onion is limp, about 5 minutes.
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9
Add half of the garlic and the sliced artichokes and cook, stirring, for about 1 minute.
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10
Partially cover the pan and continue cooking until the artichokes are almost tender, 5 to 7 minutes, adjusting the heat so that the artichokes cook without browning.
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11
Add the potato and green beans and cook for 1 minute.
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12
Add enough stock to barely cover the vegetables and season with salt and pepper to taste.
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13
Reduce the heat to very low and simmer the stew, partially covered, until all the vegetables are tender, about 20 minutes.
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14
Add the fava beans and cook until tender, about 5 minutes longer.
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15
Place the parsley and the remaining garlic in a mortar and, using a pestle, mash them to a paste.
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16
Add the parsley mixture to the stew.
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17
Taste for seasoning, adding more salt and/or pepper as necessary and the lemon juice if desired.
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18
Cook the stew until the flavors meld, another minute or so.
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19
Let the stew cool to warm and serve.
