exterior of the stem and the hard parts surrounding the base of the
artichoke. Use a spoon to scoop out the choke (that’s the hairy,
red bit in the center; it’s inedible). As you do this, rub the surface
of the artichoke with a lemon half to stop it from turning brown.
Place the prepped artichokes in a bowl of cold water acidulated
with the juice of another lemon half.
Place the artichokes, scallions, leeks, garlic, rosemary, and a
good sprinkling of salt in a wide shallow pot. Pour in enough olive
oil to come up just halfway (once you turn on the heat, the
vegetables will release enough liquid to cover themselves).
Turn the heat up to high, and when the oil just starts to bubble,
reduce the heat to low. Cook at a very gentle simmer for about 20
minutes, uncovered, until the artichokes are completely tender (a
knife should go through one easily).
When the vegetables are cooked, discard half of the liquid (you
can just pour it off) and then stir in the favas (or limas) and some
torn mint, being careful not to break up the other vegetables.
To serve, find a wide plate and spoon some of the vegetables
across it. Squeeze the remaining lemon halves over everything and
then shave the cheese on top. The remaining vegetables will keep
for at least a week submerged in their liquid in the refrigerator.
* First cut off and discard the dark green parts of the leek, then
slice the leek vertically through the top. Hold it under running
water to get all the sand out of the layers. Leeks can be very
sandy, so rinse them a few times.