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1
Shell the peas and the fava beans and set them aside in separate containers.
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2
Carefully slice off the tips of the artichokes, remove all of the tough outer leaves, and peel the base.
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3
Cut the artichoke into quarters and remove the choke, as well as any prickly tips that may have formed on the inner leaves.
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4
Cut each of these quarters into thirds, so as to have tiny wedges.
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5
Let artichokes sit in water and lemon juice.
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6
Fill a heavy-bottomed saucepan with 1/4 cup hot water.
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7
Slice the scallions and add them to the water.
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8
Cook over medium heat, stirring constantly, until all of the water has evaporated.
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9
Add the 4 tablespoons olive oil and saute the scallions until a pale golden, about 3 minutes.
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10
Add the artichokes, 1/4 cup hot water, bay leaf and salt, to taste.
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11
Cover and cook over low heat until the artichokes begin to soften, about 5 minutes.
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12
Add the fava beans and salt, to taste.
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13
Cover and cook another 5 minutes.
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14
Add the peas and 2 tablespoons olive oil.
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15
Cover and cook for 5 more minutes, sprinkle with the vinegar, and add some black pepper, to taste.
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16
Continue cooking, uncovered over medium-high heat for until the vinegar has evaporated, about 2 to 3 minutes.
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17
Refrigerate for 24 hours and serve cold drizzled with remaining extra-virgin olive oil and sprinkled with parsley.
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18
This dish can be served warm, if desired.
