Instructions

1. Trim the artichokes by cutting off the tough outer leaves and trimming the stem. (see this post for more details on how to do this). Once the artichokes are trimmed, let them sit in water with a bit of lemon juice until you are ready to slice them. This keeps them from oxidizing.
2. Take the peas and fave beans out of their pods, but keep them separate, since they have different cooking times. I don't double shell the fave beans, as most people don't ever do this in Italy.
3. Slice the leeks in quarter lengthwise, then chop finely.
4. Pour the olive oil into a pan large enough to hold all the vegetables at the end. When the oil has heated, add the leeks and about a tsp of salt and a half teaspoon of freshly ground black pepper. Cook on medium low heat until softened , about 10 minutes.
5. Slice the artichokes into 1/4 inch slices and add to the leeks. (if your artichokes have chokes, this is the time to trim them out). Stir and about a cup of water, stir and cover. Let this cook for about 10 minutes.
6. Next add the fave beans, stir and again cover and let cook until tender. This will depend on the size of your fave beans. It should take anywhere from 10 to 20 minutes. Turn off heat if you are not ready to make pasta yet.
7. While the vegetables are cooking, using a vegetable peeler, remove the lemon zest from the lemon in strip. Place on cutting board and chop with the parsley. Set aside.
8. Bring a large pot of salted water to boil and add the pasta.
9. At this point add the peas to the rest of the vegetables. , which should only take about 10 minutes to cook. Turn up the heat and add a bit more water if yo think it's too dry. Cover and let the peas cook. I add them at the last minute with the hope they will retain their bright green color. (sometimes a loosing battle. ) Taste and adjust for seasoning, adding the lemon juice.
10. When the pasta is cooked al dente, drain it and toss it with the cooked vegetables, gently. Add the ricotta salata and the chopped parsley mixture. Toss again and serve.