La bazzojffia

• 7 ounces (200 g) shelled peas
• 5 ounces (150

Ready the peas and fava beans. Fill a bowl with water and add the lemon juice. One at a time, trim the artichokes, including their stems. Cut each artichoke in half lengthwise and remove and discard any choke. Cut each half into two or more wedges and immerse in the lemon water. Trim the lettuce head and cut the leaves into narrow strips.

Chop the onio