Spring Vegetable: Fritteda

1. 1

   Shell the peas and the fava beans and set them aside in separate containers.

2. 2

   Carefully slice off the tips of the artichokes, remove all of the tough outer leaves, and peel the base.

3. 3

   Cut the artichoke into quarters and remove the choke, as well as any prickly tips that may have formed on the inner leaves.

4. 4

   Cut each of these quarters into thirds, so as to have tiny wedges.

5. 5

   Let artichokes sit in water and lemon juice.

6. 6

   Fill a heavy-bottomed saucepan with 1/4 cup hot water.

7. 7

   Slice the scallions and add them to the water.

8. 8

   Cook over medium heat, stirring constantly, until all of the water has evaporated.

9. 9

   Add the 4 tablespoons olive oil and saute the scallions until a pale golden, about 3 minutes.

10. 10

    Add the artichokes, 1/4 cup hot water, bay leaf and salt, to taste.

11. 11

    Cover and cook over low heat until the artichokes begin to soften, about 5 minutes.

12. 12

    Add the fava beans and salt, to taste.

13. 13

    Cover and cook another 5 minutes.

14. 14

    Add the peas and 2 tablespoons olive oil.

15. 15

    Cover and cook for 5 more minutes, sprinkle with the vinegar, and add some black pepper, to taste.

16. 16

    Continue cooking, uncovered over medium-high heat for until the vinegar has evaporated, about 2 to 3 minutes.

17. 17

    Refrigerate for 24 hours and serve cold drizzled with remaining extra-virgin olive oil and sprinkled with parsley.

18. 18

    This dish can be served warm, if desired.

* Per serving · 4 servings · Values may vary.