Artichokes with Beans and Almonds

This says summer – a blindingly delicious meze, or a light lunch. In Mediterranean markets the stallholders stand by their piles of globe artichokes with a knife, swiftly peeling and paring the chokes and tossing them clean into a bucket of lemony salted water. You will need to do the work, maybe in gloves – the leaves can be viciously pointed and sharp.