Ingredients

Juice of 1 lemon
3 cups water
8 small spring artichokes, (about 3/4 pound)
6 quarts salted water
salt
3 tablespoons extra-virgin olive oil
½ cup spring onions, chopped
4 scallions , including 3/4 of the green part, trimmed
1 teaspoon peperoncino, (crushed red pepper)
1 cup young zucchini , diced (1/2-inch)
2 cups young fava beans, shelled, blanched and peeled
1 cup young peas, blanched
2 cups chicken stock, hot
1 pound orecchiette
2 tablespoons unsalted butter
½ cup Pecorino Romano, freshly grated

Description

Artichokes Are One Of My Favorite Vegetables, But I Find That People Tend To Shy Away From Them. I Ask You Not To Do So; To Know Them Is To Love Them.  

View Full Recipe