For the artichoke broth
Place the peeled artichokes in the Gastrovac with the water and salt and cook in the oven for 20 minutes at 65ºC / 149ºF. By cooking under pressure and in the absence of oxygen created by the Gastrovac, cooking temperatures are drastically reduced, preserving the texture, color and nutrients of both the artichokes and the cooking water. Set aside the artichokes for the time being. Strain the broth and set aside.
For the vegetable micro-wafers
Wash the vegetables well and cut into wafers using a vegetable peeler. Then cut into julienne strips.
For the peas and broad beans
Peel and season with a little salt, black pepper and extra virgin olive oil.