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Toss the fava beans with the vinaigrette in a medium bowl and season with salt. Grate the ricotta over the favas, sprinkle pepper over the top, and serve immediately.

LEMON VINAIGRETTE

MAKES ¾ CUP

¼ cup fresh lemon juice

1 teaspoon lemon marmellata (marmalade) or a generous pinch of grated lemon zest

½ cup extra virgin olive oil, preferably Tuscan

Whisk the lemon juice, marmellata, and olive oil together in a small bowl. (The vinaigrette can be refrigerated for up to 3 days.)

Shaved Asparagus with Parmigiano-Reggiano

SERVES 6 · PHOTO VEGETABLE ANTIPASTI

2 pounds medium asparagus, tough bottom ends snapped off

3 ounces Parmigiano-Reggiano, coarsely grated

Juice of 1 lemon

2 tablespoons warm water

¼ cup extra virgin olive oil

Maldon or other flaky sea salt and coarsely ground black pepper

Using a Benriner (Japanese mandoline) or other vegetable slicer, or a vegetable peeler, thinly shave the asparagus, making long diagonal shavings.

Put the Parmigiano in a large bowl and whisk in the lemon juice and warm water. Whisking constantly, slowly drizzle in the oil to make a loose emulsion. Add the asparagus and toss gently to coat. Season with salt if necessary and with pepper and serve.

Artichokes with Grana Padano

SERVES 6 · PHOTO VEGETABLE ANTIPASTI

3 cups water

1 cup dry white wine

Juice of 2 lemons

2 pounds baby artichokes (about 16)

¼ cup coarsely chopped fresh basil, stems reserved

1 medium white onion, cut into ¼-inch dice

5 garlic cloves, smashed and peeled

1 bay leaf, preferably fresh

¼ cup extra virgin olive oil

Maldon or other flaky sea salt

Hot red pepper flakes

Tiny fresh mint leaves for garnish (optional)

Thinly sliced red onion for garnish (optional)

A 3-ounce chunk of grana padano cheese for shaving

Combine the water, wine, and lemon juice in a medium bowl. Pull off the tough outer leaves from each artichoke, then cut off the top ½ inch of the remaining leaves. Trim the bottom of the artichoke stem, then cut off the top outer layer of the stem with a paring knife. Transfer the artichokes to the lemon juice mixture as you work, to prevent oxidation.

Transfer the artichokes and their liquid to a medium pot; if necessary, add more water to cover the artichokes. Add the basil stems, onion, garlic, and bay leaf, put a pan lid on top of the artichokes to keep them submerged, and bring to a boil. Reduce the heat to a simmer and cook until the artichokes are tender (test the centers with the tip of a sharp knife), 10 to 15 minutes. Drain the artichokes, reserving the garlic, and let cool slightly; discard the basil stems and bay leaf.

Halve the artichokes lengthwise with a sharp knife. Chop or mash the garlic. Transfer the artichokes and garlic to a sauté pan, add the oil, and cook over medium heat, stirring occasionally, until the artichokes are very tender, 12 to 15 minutes. Season with salt and red pepper flakes and serve, or let stand at room temperature for up to 1 hour to bring out the flavors. (The artichokes can be refrigerated for up to 3 days; bring to room temperature before serving.)

To serve, transfer the artichokes to a bowl, scatter the mint leaves and red onion, if using, over them, and, using a vegetable peeler, shave the cheese over the top.

Chickpeas with Leeks

SERVES 6 · PHOTO VEGETABLE ANTIPASTI

Two 15-ounce cans chickpeas, rinsed and drained

1 cup Leek Ragu (Vegetable Antipasti)

½ cup extra virgin olive oil

Maldon or other flaky sea salt

1 to 2 teaspoons hot red pepper flakes

Combine the chickpeas and leeks in a large bowl. Add the oil, salt to taste, and red pepper flakes, tossing vigorously to combine. Serve, or let stand at room temperature for 1 hour to bring out the flavors. (The chickpeas can be refrigerated for up to 3 days; bring to room temperature before serving.)

Radishes with Butter Dressing

SERVES 6 · PHOTO VEGETABLE ANTIPASTI

6 tablespoons unsalted butter, melted

2 tablespoons very warm water

¼ cup extra virgin olive oil

1 pound radishes, preferably French Breakfast radishes, trimmed