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1
Fill a large bowl with 1 quart of water, and squeeze 2 lemon halves into it.
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2
Add the squeezed lemon halves to the water.
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3
Working with 1 artichoke at a time, bend back the outer leaves close to the base until they snap off where they break naturally.
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4
Discard the layers until the exposed leaves are pale green at the top and pale yellow at the base.
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5
Using a small sharp knife, trim the stem and the base until it is smooth and no dark green areas remain.
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6
Trim the leaves.
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7
Rub the base with the remaining lemon halves.
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8
Cut the artichoke lengthwise into 4 wedges.
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9
Using a small knife, cut out the choke and the small purple-tipped leaves; then halve again for a total of 8 wedges.
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10
Place the artichoke wedges in the lemon water.
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11
Heat the olive oil in a large skillet over medium heat.
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12
Add the shallots and cook, stirring often, until softened, about 3 minutes.
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13
While the shallots are cooking, drain and rinse the artichokes.
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14
Add the artichokes and the potatoes to the skillet and cook, stirring, for 1 minute.
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15
Pour in the wine and simmer until the liquid is reduced to a few spoonfuls, about 6 minutes.
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16
Add the stock and bring to a boil.
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17
Add half of the asparagus, fava beans, and peas, cover the skillet, and simmer the stew for 10 minutes.
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18
Stir in the remaining asparagus, fava beans, and peas, 2 tablespoons of the chives, and 2 tablespoons of the parsley.
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19
Let the mixture simmer, partially covered, for about 4 minutes, or until the potatoes and artichokes are tender.
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20
Stir in the remaining herbs and the grated Grana Padano, and season with salt and pepper to taste.
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21
Serve topped with shaved Grana Padano.
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22
High-quality frozen fava beans do not require any work.
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23
Add them to the soup after they have thawed out.
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24
If you buy fresh fava beans, cook the shelled beans in boiling salted water for 3 minutes, or until just tender.
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25
Drain, and cool in a bowl of ice water.
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26
Then drain, and peel off their tough outer skin (it should slip off easily).
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27
Variations
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28
Add your favorite spring vegetable to this stew, such as sliced carrots or sugar snap peas.
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29
Add protein: this dish can quickly turn into a fricassee when some bite-size pieces of cooked chicken are added to the vegetables.
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30
Substitute thawed frozen artichokes for the fresh ones; it will cut down on the prep time considerably.
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31
Substitute basil and tarragon for the chives and parsley.
