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Using a sharp knife, cut the tops off the artichokes just above the heart. Trim the stems even with the bottoms. Place in a steamer rack over gently boiling water, cover and steam until tender, about 25 minutes. Remove from the steamer and, when cool enough to handle, pull off all the leaves until you reach the pale green hearts. Carefully spread the tender leaves open and, using a small spoon, remove the prickly chokes. Set the cleaned artichoke hearts aside.
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Place several ice cubes in a large mixing bowl; fill with water. Set aside.
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Fill a saucepan three-fourths full with water and bring to a boil. Add the snow peas and boil until tender, about 3 minutes. Using a small sieve, scoop out the snow peas and immediately plunge them into the ice water to halt the cooking. Remove them from the ice water and set aside.
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Toss the peas into the same boiling water and boil until tender, 6-8 minutes. Remove with the sieve, plunge into the bowl of ice water; set aside.
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Toss the fava beans into the same boiling water and boil until tender, 3-5 minutes. Scoop them out and plunge them into the ice water. Remove them from the water and, using a small knife, slit the skin on the edge of each bean and “pop” the bean free of its skin. Set aside.
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Drain the saucepan, fill it with clean water and again bring to a boil. Add more ice cubes, if needed, to the water in the bowl.
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Toss the asparagus into boiling water and boil just until tender, 8-10 minutes. Scoop them out, immediately plunge them into the ice water and then remove them. Set aside.
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Toss the baby carrots into the same boiling water and boil just until tender, 5-7 minutes. Plunge them immediately into the ice water, remove them and set aside.
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Cut the stems off of the beets above the crown and toss the beets into the same boiling water. Boil just until tender, about 15 minutes. Plunge them immediately into the ice water, then remove them. Using a small knife, peel away the skins.
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Cut the artichoke hearts and beets into relatively uniform 3/4-inch cubes. Then cut the snow peas, asparagus and carrots into 3/4-inch pieces. Combine them all in a large bowl. Add the peas, fava beans, apple, basil and chives. Drizzle on the vinaigrette and mix gently.
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Scatter the pine nuts and chervil over the top, season to taste with salt and pepper and serve immediately.
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