Fava beans and artichokes add heft to a salad that's decorated heartily with delicate pea shoots.
Source: Los Angeles Times
FROM THE RECIPE:
Trim the outer leaves of the artichokes down to the tender yellow-green centers. Slice off the tops and bottoms of the artichokes and trim the bottoms to remove any green parts. Cut the artichokes in half lengthwise and then into paper-thin slices. Immediately plunge the slices into a bowl of cold water acidulated with the juice of 2 lemons.
Get the Recipe from Los Angeles Times