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1
Combine the oil, vinegar and mustard, tasting as you go so that the proportions of oil to vinegar are correct.
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2
Cut the garlic cloves in half, leaving the skins on, and with the tip of a knife, remove the greenish or yellow shoot in the center of the clove.
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3
Place the garlic in a press and squeeze into the oil-vinegar mixture.
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4
Season to taste with salt and pepper.
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5
Set aside.
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6
Preheat broiler.
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7
Cut the peppers into strips about two inches wide, removing the seeds.
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8
Place the peppers skin side up on a broiling pan and broil until the skins are charred and puffed.
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9
Place the pepper strips in a paper bag and close the bag.
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10
Let rest for a few minutes, then remove the peppers and peel away the skin.
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11
Slice the peppers into thin strips.
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12
While they are still warm, toss in a little of the garlic vinaigrette sauce and place on a serving platter large enough to hold all the vegetables attractively.
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13
Place the artichokes in a vegetable steamer and steam until cooked.
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14
Peel the fava beans and steam (if you have a Chinese bamboo steamer several layers can be cooked at the same time).
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15
Break the cauliflower into florets, trim the asparagus, and steam.
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16
Slice the tops off the artichokes about one-half inch down and remove the outer leaves.
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17
The part you have left should be tender enough to eat whole.
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18
Dust the artichokes in some of the vinaigrette dressing and place on the serving platter.
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19
Peel the tough skin from the fava beans and toss the beans in the dressing.
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20
Place on the serving platter along with the cooked cauliflower and asparagus.
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21
Pour the remaining dressing over the asparagus and cauliflower and sprinkle the vegetables with the chives.
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22
Let sit at room temperature for an hour before serving.
