The promise of spring has no better advocate than the tender young vegetables we see bursting from the garden long before many other plants bloom. 

Baby artichokes, fava beans and spring peas make delicious soups, add a bright crunch to salads, and are delicious lightly stewed together as in this simple recipe. “La Fritteda” is a Sicilian dish traditionally served in mid-spring, when the key ingredients are harvested. 

Fresh spring pea pods have a paper-thin membrane that lines the inside of the pod. Carefully peel the membrane away from the pod and drop them into this delightful stew; they add sweetness to the dish that is perfectly matched with a shaving of salty Asiago cheese.

8 baby artichokes

½ lemon

1 large bulb fennel, with tops

1/3 cup extra-virgin olive oil

1 small sweet onion, such as Vidalia, very thinly sliced

1 pound fresh young fava beans, removed from the pod and peeled

1 pound fresh small peas, shelled, 6 pods reserved and thin inner membrane removed

Coarse salt and freshly ground black pepper

Small wedge Asiago cheese, for garnishing

1. Trim tough outer leaves from artichokes, and with a vegetable peeler, peel stem and any rough edges that are left. Quarter artichokes lengthwise and cut out any fuzzy choke that remains. Put them in a bowl of cool water, and squeeze the juice from ½ lemon into it. Trim fronds and stalks from the fennel bulb and coarsely chop. Reserve a small handful of fronds for garnish.

2. Heat oil in a large heavy pot with a lid over medium-low heat. Add onion and cook until softened and translucent, about 5 minutes. Drain and add the artichokes and fennel tops, season with salt and pepper, and cover. Cook for 10 minutes, until beginning to soften. Add fava beans and reserved pea pod membrane, season, cover, and cook for 5 minutes. Stir in peas, adjust seasoning, cover pot, remove from heat and let stand 10 minutes. The residual heat will cook the peas through. 

3. To serve, transfer the vegetables to a serving platter. Scatter the reserved fennel fronds over top. Using a vegetable peeler, peel shavings from the Asiago wedge and scatter over the vegetables. Serve warm or at room temperature. 

Makes 6 servings.