Farfalle With Artichokes, Peas, Favas and Onions - Recipes for Health The vegetable ragout that accompanies the farfalle here is inspired by a more labor-intensive, longer-cooking Sicilian spring stew called fritteda. The Sicilian version would also include fennel, and a lot more olive oil. 4 medium or 2 large artichokes, or 8 baby artichokes 1/2 pound spring onions or scallions, white and light green parts only, finely chopped Salt and freshly ground black pepper to taste 2 pounds fava beans, shelled and skinned 2 cups shelled peas (about 2 1/2 pounds fresh peas in the pod) 2 teaspoons chopped mint 3/4 pound farfalle Freshly grated Parmesan or Pecorino (or a combination) for serving Heat the oil over medium-high heat in a large, heavy lidded skillet or Dutch oven. Add the sliced artichoke hearts and cook, stirring, until lightly browned, about 5 minutes. Turn the heat down to medium, add the onions (or scallions) and cook, stirring, until the onions are tender, 3 to 5 minutes. Add the peas and favas, 2/3 cup water and salt to taste and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes, until all of the vegetables are tender. Taste, adjust salt and add pepper to taste. Stir in the mint and remove from the heat, but keep warm while you cook the pasta. Bring a large pot of water to a boil, add salt to taste and the pasta. Cook al dente, usually 10 to 11 minutes for farfalle. Add a ladleful of the cooking water from the pasta to the vegetable mixture and drain the pasta. Toss with the vegetables and serve, with Parmesan or Pecorino, or both. Yield: 6 servings. Advance preparation: The vegetables can be cooked a day ahead, and will keep for 3 or 4 days in the refrigerator. Reheat in a skillet, adding pasta cooking water to moisten. Variation: If you can't get fava beans (or don't feel like skinning them) you can substitute a can of chickpeas, drained and rinsed. Nutritional information per serving: 422 calories; 6 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 0 milligrams cholesterol; 74 grams carbohydrates; 15 grams dietary fiber; 78 milligrams sodium (does not include salt to taste); 19 grams protein