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This recipe is easier than it sounds. Bring 1 1/2 qt. of water and the wine to a boil in a large non -reactive stock pot. Add a few of the thyme and parsley sprigs, bay leaf and enough salt to make the mixture slightly salty. Then add the artichokes whole and untrimmed. Turn down to a simmer, until a knife slides easily into the heart of the artichoke. This should be about 20 minutes. Be careful to not overcook them or they will become mushy. Remove the artichokes with a strainer and allow them to cool.

While the artichokes are cooking, prepare the marinade. Zest and juice the lemons, add a tsp. of salt, plenty of fresh ground pepper, and slowly whisk in the olive oil. In another bowl, combine the green garlic, finely minced, with the remaining herbs finely chopped.

Now return to the artichokes. Peel the tougher outer leaves down to the tender pale green ones. Trim off the tops and part of the stem. Halve or quarter the artichokes and add to the lemon-olive oil mixture, tossing occasionally, as you continue with the others. Add the herbs adjust then salt or lemon as desired. Refrigerate until ready to use. These will last 4 -5 days in the refrigerator.

Peel fava beans from the pod and put them into boiling water for a minute or two. Immediately plunge them into ice water and remove when completely cool. Using your thumb nail, make a slit in the outer skin and pop the beans out. This can be done several hours ahead of time and it is best to keep the peeled beans covered on a bowl of ice in the refrigerator. They can be done a day ahead, but are better the same day.

In the meantime, trim the tough outer layers of green garlic. If the roots look long and white, soak them in several changes of water until clean. Slice the green garlic either straight across or on the bias about 1/16” thick, using primarily the whit end of the plant.. I like to use more of the green than most people, but it adds color and another element of sweetness.

Place the ½ cup of green garlic plus the roots (if using them) in a shallow pan with ½ cup water and 2-3 tablespoons of olive oil. Sometimes I add a sprig of rosemary or thyme or sage , ½ teaspoon of salt and simmer for 5 minutes. Add the beans and equal amounts of additional water and olive oil to almost cover the beans. Cover and simmer for another five minutes. More mature beans will be starchier and require several more minutes to coax their sweetness and doneness. Add fresh ground pepper and salt to taste and any additional herbs of choice.

• 3 pounds fava beans
• extra virgin olive oil
• 1 lemon
• 1 green garlic or garlic clove
• fresh herbs
• Parmesan cheese

Peel the beans from the pod and blanch them in boiling water for a minute or two, placing them in ice water immediately to stop the cooking. Pierce the outer skin of the bean with your thumb nail and slide or pop the beans out of the skin. Either mince finely or pound in a mortar one clove of garlic or a ½ piece of green garlic with a pinch of salt to make a paste, adding about a tablespoon of olive oil. . Then pulse the fava beans in a food processor or mash in batches with a mortar and pestle, adding several more tablespoons of olive oil Stir the paste into the mashed favas, adding some Parmesan cheese, lemon juice, salt and pepper. Lemon zest, mint, and marjoram are also good additions. Serve on toasted or grilled slices of your favorite French or Italian bread or as a side to fish or lamb. More mature, starchy beans will require 15 minutes of simmering with the green garlic, olive oil and enough water to just reach the beans. Allow to cool and drain, but reserve ¼ cup of cooking liquid to add to the puree if it is too tight. Proceed as above, adding lemon juice, Parmesan cheese and herbs as desired.