Trim artichokes down to all edible hearts and cut into quarters. Cut asparagus and green onions into ¾ inch pieces. In large pan sauté some garlic (as much as you like) in olive oil. Add artichokes, sauté about two minutes, add remaining ingredients plus ¼ cup water. Stir to mix, cover and simmer on low heat, about 20 minutes or until vegetables are tender as you like. Artichokes take longest. Season with salt and pepper. Stir occasionally during cooking.
NOTE: If Fava beans are large it’s better to peel beans after shelling. To do this drop in boiling water one minute, cool to handle, skins come off easily.
