Crunchy Vegetable Salad With Sautéed Peas And Radishes

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1 cup cherry tomatoes (5 ounces)

1 pound fava beans, shelled (1 cup)

1/2 pound fresh peas, shelled (1/2 cup)

1/4 cup extra-virgin olive oil

2 tablespoons fresh lemon juice

Kosher salt

4 baby artichokes (about 1 pound)

4 medium radishes, quartered

1 bunch watercress (6 ounces), tough stems discarded

1 teaspoon finely grated lemon zest

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