• In shallow saucepan or skillet with fitted lid, arrange artichokes, carrots and shallot. Add water, oil, lemon juice and salt, and bring to a low boil over medium heat. Reduce to low, cover and simmer until vegetables are tender but still keeping their shape, about 20 minutes. Remove from heat and let artichokes rest, covered, for about 30 minutes. Drain the artichokes and reserve the cooking liquid.
• Meanwhile, in a medium pot of boiling salted water, briefly cook peas until tender, about 1 to 2 minutes. Remove peas with slotted spoon and place in a bowl of cold water; repeat with broad beans. Drain and pat dry.

Sabayon

• In a medium mixing bowl, whisk egg yolks, verjuice and 1 cup of the reserved artichoke cooking liquid. Place on top of a pot of simmering (not boiling) water and cook, whisking constantly and removing periodically if mixture becomes too hot, until mixture has thickened, about 2 to 3 minutes.
• To serve, place artichokes in a shallow platter, garnish with carrots, beans and peas and spoon sabayon overtop.