Open the fava bean pods and remove the beans, this took 10 minutes, and boil them in salty water for 3 minutes, strain them and put them into ice water to stop the cooking.

With your fingers and some help with a paring knife cutting a slit into the shell, pinch the bean and it should slip out of the outer skin, revealing the inner bright green fava, this took 20 minutes. 

Put the beans in a food processor and pulse a few times for a pureed but chunky consistency, set aside. 

In a medium sized sauté pan heat the olive oil over medium-high heat and add the leeks and chopped artichoke hearts, stirring occasionally for 5 minutes

Add the minced garlic, pepper flakes, ¼ teaspoon salt, ¼ teaspoon black pepper and wine and cook down the moisture for another 2 minutes, set aside to cool for a couple of minutes, place into a food processor and pulse a few times so it’s a chunky mince 

In a mixing bowl combine the lemon zest, parsley, yogurt, goat cheese, ¼ teaspoon salt and ¼ teaspoon pepper

Stir in the fava bean puree and the artichoke & leek mixture.

Cover and cool in the refrigerator for two hours or overnight.

Serve with crackers, vegetable chips or vegetables for a delicious spring dip. 

Makes 4 ½ cups, enough for a dozen or so party guests.