Trim the artichokes of tough outer leaves, peel
the stems and cut in half. Soak chokes in cool acidulated water
. Shell the favas both ways and set aside. Trim the hard ends of the asparagus and cut into 2 inch pieces on the bias. Shell peas and set aside. Cut the fennel bulb in half and slice into fine julienne
. Cut the Prosciutto into fine julienne and set aside.
In a 12 to 14 inch saute pan, heat the olive oil, Prosciutto
and fennel over medium heat. Cook 1 minute and add drained artichokes
. Cook 10 minutes until starting to soften and add favas, asparagus
and peas. Add 1/2 cup water, cover and simmer
20 minutes. Uncover, add mint, lemon juice
and fennel tops. Grill
bread and brush with remaining 2 tablespoons extra virgin olive oil
. Sprinkle with scallions
and serve over frittedda. Serve hot or cold.