Vignole Soup

Fill a bowl with water and squeeze the juice from the lemon halves into it. Working with 1 artichoke at a time, using a serrated knife, cut off the top inch of the artichoke to remove the thorns. Tear off the smallest, toughest outer leaves. Trim the stem flush with the bottom of the artichoke. Drop the artichoke in the water and repeat with the remaining artichokes.

Fill a saucepan three-fourths full of salted water. Add the artichokes and thyme and bring to a boil over medium-high heat. Cook until the artichokes are tender, about 10 minutes. Remove from the heat and let cool in the water. Drain and halve the artichokes lengthwise. Using a paring knife, scrape away any fuzzy choke. Set aside.

Bring a pot of salted water to a boil over high heat. Meanwhile, prepare a large bowl of ice water. Blanch the shucked fava beans in boiling water for 1 minute. Drain and transfer to the ice water. When the beans are cool, use your fingers to peel off the skins. Set aside with the artichokes.

Cut the leeks into 1-inch (2.5-cm) rounds and rinse well in cold water to remove any grit.

In a large saucepan over medium heat, warm the olive oil. Add the leeks, green onions and prosciutto and sauté until the prosciutto is lightly browned, about 3 minutes. Add the chicken broth and bring to a boil. Add the Swiss chard, sorrel, spinach, peas, artichokes and fava beans. Simmer until the vegetables are bright green and the peas float to the top, 3 to 4 minutes.

Season to taste with salt and pepper, stir in the mint leaves and serve immediately. Serves 6 to 8.

Adapted from Williams-Sonoma Cooking for Friends: Fresh Ways to Entertain with Style, by Alison Attenborough and Jamie Kimm (Weldon Owen, 2009)