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1
In a large skillet, heat the 1/4 cup olive oil over medium-high heat.
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2
Add the garlic and saute until translucent, about 1 minute.
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3
Add the artichoke slices and thyme and cook, stirring, until the artichokes start to brown.
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4
This should take a few minutes.
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5
Add the wine and season with salt and pepper, continuing to stir the contents.
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6
Turn the heat down to medium-low.
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7
Once the white wine evaporates, begin adding the stock 1/4 cup at a time, allowing the artichokes to absorb the stock before adding more.
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8
When the artichokes are tender, after 7 to 10 minutes, add the fava beans and peas and cook for a minute or so, just until tender.
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9
About 10 minutes before the sauce is ready, add salt to the boiling water and then add the pasta and cook until al dente.
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10
Scoop out and reserve 2 ladles of the pasta water and then drain the pasta.
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11
Pour the drained pasta into the skillet with the artichoke, fava, and pea mixture over medium heat.
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12
Season again with salt and pepper and turn the mixture gently to combine the sauce and pasta.
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13
If the mixture seems.
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14
A little dry, add some of the reserved pasta water (or stock if you have it).
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15
Transfer the pasta to a warmed serving bowl.
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16
Sprinkle a little of the cheese on top along with the mint, and then drizzle with olive oil.
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17
Pass the rest of the cheese at the table.
