1/2 cup extra-virgin olive oil
1 cup dry white wine
3 cloves garlic, minced
2 dried red chiles
4 baby artichokes, trimmed and cut into eighths
1 cup peeled fava beans
1/2 cup fresh shelled peas
2 scallions, sliced
1/2 bunch escarole, cut into 1/-inch-thick ribbons
2 sprigs fresh basil
2 sprigs fresh mint
2 tablespoons vinegar
Shaved Pecorino Romano cheese, for serving
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