To trim the artichokes down to the heart, bend the dark green outer leaves back until they snap off near the base. When you reach the center cone of pale, tender leaves, cut off about 1/2 inch of the pointed tops. Cut the artichokes into halves or quarters, depending on the size. The fuzzy choke in small artichokes should be tender enough to be edible, but it can be cut out with a paring knife.

In a medium skillet, cook the onion with the olive oil over medium heat until tender, about 5 to 8 minutes. Stir in the garlic, then add the artichoke hearts and a couple of tablespoons of water. Cover and cook 15 minutes.

Add the green beans, favas and salt and pepper to taste. Cook the ciambotta until the vegetables are tender, about 20 minutes more. Stir in the parsley and serve hot or at room temperature.

This recipe yields 4 to 6 servings.

Each of 6 servings: 145 calories; 162 mg sodium; 0 cholesterol; 5 grams fat; 1 gram saturated fat; 31 grams carbohydrates; 7 grams protein; 9.2 grams fiber.

Comments: Ciambotta is a member of that hard-to-define category of Italian foods known as minestre, generally somewhere between a thick soup and a stew. It is related to the French ratatouille, typically made with eggplant, onions and tomatoes, and the Sicilian caponata, made with more or less the same vegetables, plus celery and olives. In southern Italy, ciambotta (pronounced chahm-BOHT-tah) may also be spelled giambotta or cianfotta, depending on the region.