Step 1: 

Prepare the artichokes by first pulling away the outer leaves, pulling them down towards the base of the artichoke and snapping them off just before the base. Using a potato peeler give the artichoke a nice round shape and cut one inch of leaves from the top. Cut them in 4 lengthwise and leave them in water acidulated with lemon. Shell the peas, shell the broad beans and cover with hot water for 1 minute before peeling them.

Step 2:

Fry the onion in a pan with olive oil add some salt then the artichoke. Once they get some colour add some water to cover half of the artichoke and cook them until tender (about 10 minutes).. 

Step 3:

Add the broad beans and the peas and cook for 5 more minutes adjusting the level of water. The soup is ready when the vegetables are tender and come together into a soft stew.

Step 4:

You can serve warm as it is or cold with fresh ricotta and garnish with olive oil, ground pistachio and grated parmesan.