Spring Vegetable Panada

Preparation:

Preparation: Clean the artichokes, depriving them of the tough leaves. Cut them into thin slices and marinate them in lemon juice, chopped garlic and parsley and a little oil. Shell beans, peas and blanch them. Line an oiled pan with pasta, pour the vegetables and cover with another layer of pasta, closing the edges. Pierce with fork prongs. Bake for 90 minutes on medium heat.