1- Prepare the artichokes, removing the stalks, the toughest external leaves and the tips; cut into half, removing any fibres inside, cut into thin wedges and soak in a bowl of cold water with lemon juice. Blanch the broad beans in boiling salted water, drain, remove the skin and set on one side. Peel the onion and slice.
2- Fry the onion until soft in a little oil in a frying pan; add the drained wedges of artichoke and fry for 2 minutes; add the peas and broad beans and fry for a few minutes; pour in half a glass of water, season with salt and pepper, cover and continue to cook on a medium heat for about 20 minutes; at the end, sprinkle with the washed mint leaves cut into strips. Cook the pasta, drain when it is “al dente”, add the artichoke, broad bean and pea sauce and serve.