Traditionally Sephardim eat a lot of braised and simmered vegetables, like green beans, okra, zucchinis, and artichokes. Many times, they combine them with meat.  I tend to cook a little more California fresh style most of the time, serving crisp tender cooked vegetables.  However, now in the interest of recording and sharing my Sephardic cooking heritage I am rediscovering some recipes while just writing down and quantifying others.  This dish is for spring when artichokes and fava are just arriving and Sephardim serve it during Passover as well.  If your tradition allows you to eat beans during Passover, give it a try.