Preparation

Make the beans

• If using dried gigante beans, put them in a large bowl, and cover with cold water. Soak overnight in the refrigerator.
• 排水的bean。在一个中等大小的平底锅,加热olive oil over medium heat. Add the onion, and cook, stirring, until softened, about 4 minutes. Add the beans, stock, and bouquet garni, and bring to a boil. Reduce the heat to a simmer, and cook until the beans are tender, adding salt to taste halfway through cooking and more water as needed, about 90 minutes. When the beans are tender, remove the bouquet garni and cool the beans to room temperature, then drain.
• Split the garlic scapes and rinse well. Trim the top half of the greens, and cut the remaining greens into slices. Leave a little moisture on the scapes so that they don’t brown when added to the pan. In a medium skillet, heat the extra-virgin olive oil over medium-low heat, add the scapes and fennel, and cook, covered but stirring occasionally, until tender but not browned, 9 to 10 minutes. Add the vinegar, granulated garlic, if using, 1 tsp. salt, and 1/2 tsp. pepper, then add to the gigante beans. Remove from the heat. Let marinate, covered, overnight in the refrigerator.
• Bring a large pot of well-salted water to a boil, and have an ice bath ready. Blanch the fava beans until tender, 2 to 2-1/2 minutes; drain and add to the ice bath. Drain again and, just before serving, add the fava beans to the marinated gigante beans.

Make the salsa verde

• Using a large mortar and pestle, grind the anchovies and capers to a coarse paste. Add the oil, stirring to incorporate. Next, add the parsley, chervil, chives, tarragon, and shallot, pounding and grinding as you add them. (The salsa verde can be prepared up to this point and stored in an airtight container in the refrigerator for up to 1 day until ready to serve.) Finish by mixing in the lemon zest, juice, and vinegar just before serving. Season to taste with about 1/2 tsp. salt and a few grinds of pepper.

Make the squid

• In a large bowl, combine the oil, garlic, parsley, and lemon zest. Add the squid and marinate, covered, in the refrigerator for 3 hours or up to overnight.
• Prepare a high (500°F to 600°F) gas- or charcoal-grill fire. Season the squid bodies with salt and pepper, and grill about 2 minutes per side, until tender and opaque. Cut some of the squid bodies into rings and leave some whole.
• Place the beans in a large serving bowl or platter, arrange the grilled squid on top, and drizzle with the salsa verde.