To prepare the artichokes, set up a bowl of water with the juice and rind of one of the lemons. Pass a knife through the other lemon prior to each cut to prevent the artichoke from turning black. Cut off 1/2 inch from the top of the artichoke. Peel away the outer leaves to the place at which the leaves are pale green and thinner. Cut off the stem, cut the artichoke in half, and place it in the bowl of lemon and water. This seems like a monumental task, but after the first few, it moves along very quickly. Add the juice and rind of the second lemon to the bowl and let the artichokes soak in it until cooking time.

In a separate bowl, shell the fava beans and peas. Cut off the tough ends of the asparagus and discard. Cut the asparagus in 1-1/4 inch lengths. Clean the fennel tops, remove the thick stems, and chop the rest fine. Chop the prosciutto in small dice (cubes).

Heat the olive oil and prosciutto in a heavy pot on medium heat. When the prosciutto begins to cook, turn down the heat and add the drained artichokes. Turn them to distribute the fat. Cover and cook for 10 minutes. If they begin to stick, add a little water.

After the 10 minutes, add all the other vegetables, fennel, salt, and pepper. Stir to mix everything together well. Cover and cook on low heat for about 30 minutes. Stir from time to time, adding a little water if necessary, but when it is ready there should be very little liquid remaining. Serve this dish hot, accompanied with good bread and a cheese such as provolone, caciocavalo, or primosale.