Clean the tiny artichokes by removing the thick harder leaves until you arrive at the delicate light green center. Slice off the pointy top. Now you have an artichoke heart. Trim away any tough stem on the bottom and around the base of the heart. Then place in cold water with lemon juice until ready to be cooked, otherwise they will turn brown. Braise the baby artichokes by placing them in a pot with 1 cup vegetable stock (or water), 1 cup white wine, extra virgin olive oil, 10 whole toasted black peppercorns, 10 whole toasted coriander seeds, 10 whole toasted fennel seeds, and fresh thyme and bay leaf.

Make sure the liquid covers the artichokes and place on medium heat and cover pot. Bring to boil and then simmer for about 15 minutes or until the artichokes are tender. To blanch the fava beans, bring a pot of water to a boil and throw in a handful of salt. Remove fava beans from pot and place in water. Remove after 30 seconds. Immediately place in water bath until cold. Then remove bean from its shell.

Place argula, Ragya yak cheese, artichokes, and fava beans in a bowl and add Salsa Verde, Toss together. Check seasoning and serve. Serves four.