Clean the artichokes by removing the tough and sharp outer leaves and the stalk. Cut them in a half and remove if necessary the inner hairy part. If you have fresh and not too large artichokes you can eat almost all of them, without too much waste.
Slice the artichokes finely, then arrange them on a plate and drizzle them with the juice of half a lemon so they do not turn black and begin to cook slightly.
Shell the fava beans and blanch them for one minute in boiling water. Drain, pass them quickly under cold water and then carve them with a knife, pressing them between two fingers to pop them out. Put them in a small bowl.
Discard the wooden part of asparagus, then cut them into 1 cm thick slices. Blanch them in boiling water for 3 minutes, drain them and pass them under cold water for a few seconds to keep a nice bright green.
Make a citronette, beating with a fork the juice of half a lemon, 2 tablespoons of extra virgin olive oil, salt and freshly ground black pepper.
Mix asparagus, artichokes and fava beans in a bowl and season with half the citronette just made.
Grill the two slices of fresh pecorino cheese on each side for a few seconds on a very hot pan, then arrange them on a dish, drizzle with the citronette and sprinkle with some fresh herbs. Try a few leaves of fresh sorrel for a green cucumber like flavour.