Stewed Baby Artichokes with Fava Beans and Peas

• 1/3 cup extra virgin olive oil
• 4 spring onions, trimmed and quartered, or 12 scallions, trimmed and cut into 2- or 3-inch lengths
• 4 to 8 baby artichokes, trimmed of any hard parts and cut into quarters or eighths
• 1 cup fresh small fava or lima beans
• 1 cup shelled fresh peas
• Salt and black pepper to taste
• 1/2 cup chicken stock, preferably homemade (page 160), or as needed
• 1 fresh tarragon sprig, optional

1. Put the oil in a large skillet or flameproof casserole with a lid over medium heat.
2. Add the onions and cook, stirring occasionally, until wilted, 5 to 10 minutes; do not let the onions brown.
3. One at a time, add the remaining vegetables; in each instance, cook, stirring, for about a minute.
4. Add some salt and pepper, the stock, and, if youre using it, the tarragon.
5. Turn the heat to low, cover, and adjust the heat so the mixture simmers gently.
6. Cook, uncovering and stirring every 10 minutes or so and adding a little more liquid if needed, until the vegetables are completely tender, at least 30 minutes more but quite likely 45.
7. Taste and adjust the seasoning, then serve hot or at room temperature.

extra virgin olive oil, spring onions, artichokes, fresh small fava, fresh peas, salt, chicken stock, tarragon

Taken from www.epicurious.com/recipes/food/views/stewed-baby-artichokes-with-fava-beans-and-peas-386243 (may not work)