Clean the artichokes. Remove the tough outer leaves and trim the stems. Cut away the harder tops and remove the fuzzy choke inside. Slice the tender hearts into wedges and place them in a bowl of water with lemon juice to prevent browning.

Prepare the vegetables. Shell the peas and broad beans. Dice the carrot into small cubes. Chop the yellow chard and the chicory tops.

Blanch the legumes and carrots. Bring a pot of salted water to a boil. Add the peas, broad beans and diced carrot and cook for 3–4 minutes until slightly tender. Drain them, reserving about 1 cup (240 ml) of the cooking water.

Cook the vegetables. Heat the olive oil in a large frying pan over medium heat. Add the garlic and cook gently for about 1 minute to flavour the oil then remove it to stop it burning. And set to one side. Add the artichokes and cook for 3–4 minutes. Then mix in the chicory and chard with a pinch of salt. Pour in 1⁄2 cup (120 ml) of the reserved vegetable cooking water and let everything simmer for about 5 minutes. Add the blanched peas, broad beans and carrots. Cook everything together for another 5 minutes, until the vegetables are tender.

Make the cavatelli. Place the semolina on a work surface and make a well in the centre. Gradually add the warm water and mix until a firm dough forms. Knead for 8–10 minutes until smooth and elastic. Let it rest for 15 minutes. Roll the dough into thin ropes about 1 cm thick, cut into 1–2 cm pieces, and press each piece with the tip of your index finger, dragging slightly to create the hollow shape typical of cavatelli.

Cook the pasta. Bring a large pot of salted water to a boil. Cook the fresh cavatelli for 3–4 minutes, or until they float to the surface. Drain and transfer them directly into the pan with the vegetables. Toss everything together for 1–2 minutes, adding a splash of pasta cooking water if needed so the sauce coats the pasta.