For vegetables:
1.
Prepare a container of acidified water using the juice of 1 lemon and 1 quart of cold water.
2.
Peel and discard the outer leaves of the artichoke. Use a peeler or sharp paring knife to clean the artichoke stems. Cut it in half and put it in acidic water.
3.
Warm the olive oil in a heavy-bottomed saucepan over medium heat.
Four.
When the oil shimmers, add the crushed garlic, basil stalks and shallots. Add 2 teaspoons kosher salt and cook 4 minutes, stirring frequently.
Five.
Add the white wine and simmer for about 1 minute. Add the remaining 2 quarts of filtered water and bring the broth to a boil.
6.
Prepare an ice bath.
7.
When the broth comes to a boil, quickly blanch and shock the peas, fava beans, and asparagus separately. Let’s set it aside.
8.
Reduce heat to low and bring to a boil. Then add the artichokes and cook for 6 minutes or until tender. Remove artichokes and let cool.
9.
When cool, cut the halves into 3-4 pieces and set aside.
For Panzanella:
1.
Cut the ciabatta lengthwise into 3/4-inch slices.
2.
Heat 1 cup of olive oil in a wide skillet over medium heat. Fry the sliced ciabatta on both sides until golden brown. Transfer to a wire rack to cool.
3.
Once cooled, cut the fried bread into cubes and set aside.
Four.
In a mixing bowl, combine fried ciabatta, cherry tomatoes, green onions, cucumber, and all vegetables. Tear the basil and parsley leaves and add to the bowl. Season panzanella generously with salt and black pepper.
Five.
Gradually add the vinegar and olive oil and mix the panzanella with your hands. Taste and adjust salt and black pepper to your liking.
To provide:
Arrange the panzanella on a plate. Place the burrata on top and tear open. Drizzle additional olive oil over the burrata and serve.
