Clean artichokes of hard outer leaves, cut into quarters and thinly slice. Put in a bowl with water and a chopped lemon to prevent oxidizing.

Warm 4 tbs of olive oil in a wide stockpot and cook the onion until translucent. Add the drained artichokes, the shelled fava beans, peas and half a cup of water.

Cook over medium heat for about 10 minutes or until artichokes and beans are soft. Season with sea salt to taste and stir in 4 more tbs of olive oil and the herbs: mint or parsley or wild fennel shoots, finely chopped.

Cook for another couple of minutes and switch off.

Frittella is eaten as a starter, as a main course or used as a seasoning for pasta.