Preparation:

Use small artichokes. Trim and cut each one into eighths. Drop into water with lemon juice until all prepared.Lightly saute onion in olive oil, add artichokes, cook a few minutes longer, add water. Bring to a boil and add peas, fava beans, salt, pepper and nutmeg-cover and simmer for 20 minutes until vegetables are tender. Add more water during cooking, if necessary. Serve over hot pasta. Pass the Romano cheese. Serves 6 - 8.
Per Serving: 547 Calories (15.0% from fat); 9g Fat (2g Sat, 5g Mono, 1g Poly)28g Protein; 91g Carbohydrate; 22g Dietary Fiber; 2mg Cholesterol; 229mg Sodium.  Food Exchanges 5 1/2 Gran (Starch); 1 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.
*May use frozen fava beans and peas.
Variation:Frittedda  may be served hot or cold as a vegetable dish or appetizer. To serve cold, stir in the following ingredients before cooling the dish.4 mint leaves, chopped1 tsp. COLAVITA wine vinegar4 Tbsp. sugar