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1
Fill a bowl with ice water and stir in the lemon juice.
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2
Cut each artichoke into 8 pieces, placing the pieces in the acidulated water.
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3
Bring a large pot of salted water to a boil. Drain the artichokes and blanch them in the salted water for 3 minutes. Drain and transfer them to a large cookie sheet to cool.
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4
Slice the asparagus into 1/2-inch diagonal segments. Set the tips aside.
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5
Fill a bowl with ice water and set aside.
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6
Fill a pot with enough cold water to cover the asparagus pieces. Season with salt and bring the water to a boil over high heat. Add the asparagus segments and blanch for 2 minutes. Add the tips and cook for another 30 seconds, then use a slotted spoon to transfer the asparagus to the ice water to stop the cooking and preserve their color.
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7
Place the garlic in a small flameproof casserole and add the milk. Bring the liquid to a boil over high heat, then reduce the heat and simmer until the garlic has fallen apart and has absorbed almost all the milk, about 30 minutes.
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8
Warm the olive oil in a small skillet over low heat. Add the anchovies and smash them into a puree with a wooden spoon. Add the garlic-milk mixture and stir vigorously until everything is amalgamated.
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9
Place the artichokes in a mixing bowl and add the asparagus, fava beans, and peas. Add the garlic-milk sauce and toss until thoroughly mixed. Top with the shaved Pecorino Toscano and serve family style from the center of the table or divide among salad plates.
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10
VINO
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11
Savor a vintage Tuscan Chianti with a classic Tuscan pair: fava and Pecorino.
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12
* To prepare a fava bean, you must first remove the tough outer pod and then pop each individual fava out of the skin that encases it. One pound of fava beans in the pod yields about 1/2 cup of beans.
