This Sicilian vegetable medley celebrates spring.
2 lbs. fresh green peas, shelled
2 lbs. young fava beans, shelled
12 small artichokes, well trimmed, cleaned and cut into quarters
4-5 spring onions with the green tops, thinly sliced
1 1/2 C. water
1/2 C. olive oil
salt and pepper
2 T. white wine vinegar
pinch of sugar
Put the olive oil in a heavy saucepan, add the spring onions and 1/2 C of water. Cook over a medium flame, stirring often until the onions become translucent and all the water evaporates. Add the artichokes with 1/2 C. of water and salt to taste. Cover and cook over medium heat for about 5 minutes. Add the fava beans and another 1/2 C. of water. Cover and cook for 5 more minutes.
Add the peas, lower the heat, cover the pan and simmer another 5 minutes or until all the vegetables are tender, stirring occasionally. Season with salt and pepper; add the vinegar and sugar, and cook uncovered for 2-3 minutes until the vinegar has evaporated. Refrigerate and serve cool or at room temperature.
Option: omit the vinegar and serve warm with a dollop of ricotta cheese.