Italian Stewed Artichokes with Beans and Pancetta
6 servings
40 minutes
Braised artichokes with beans and pancetta are a true embodiment of Italian rustic cuisine, where the simplicity of ingredients meets the richness of flavors. Artichokes, a symbol of spring, harmonize beautifully with the sweetness of fava beans and the spiciness of pancetta. A light tang from lemon adds freshness, while the aroma of oregano and mint makes the dish even more expressive. This recipe originally emerged in the regions of Lazio and Tuscany, where artichokes are traditionally used in local gastronomy. The dish is perfect as a standalone or as a side to meat or fish. It reveals the full depth of Mediterranean flavor, especially when served with a glass of white wine and crusty bread. A wonderful choice for those who appreciate Italian cuisine and its harmonious combinations.
1
Pour water into a large bowl, squeeze the juice of 2 lemons into it, and discard the peels. Use a sharp knife to cut off the top third of the artichokes, removing the dark leaves to leave only the yellow ones. Then cut off the bottom with the stem and slice the artichokes in half lengthwise. Transfer them to the lemon water to prevent browning. Use a spoon to remove the thorny leaves and cut each half into 4 pieces. Return them to the water.
- Lemon: 2 pieces
- Artichokes: 5 piece
2
Fill a large bowl with ice water. Bring water to a boil in a pot and add the beans for 1 minute, then quickly transfer them to the ice water for a while. Drain and peel off the thick outer skin, leaving only the green inner part.
- Fava beans: 200 g
3
Heat a deep skillet over medium heat. Add 0.25 cup of olive oil and, when hot, add finely chopped onion, a sprig of oregano, and diced ham. Sauté for 10 minutes. Drain the artichokes and add them to the skillet, along with 2 cups of water and 1.25 teaspoons of salt. Bring to a boil, reduce heat, and cook for about 25 minutes until tender.
- Olive oil: 0.3 glass
- Onion: 1 head
- Oregano: 1 stem
- Pancetta: 60 g
- Artichokes: 5 piece
- Salt: to taste
4
Add beans and peas and cook for another 5 minutes. Remove the oregano and sprinkle with parsley and mint. Drizzle with lemon juice and sprinkle with freshly ground black pepper. Add salt if needed. Drizzle with olive oil and serve.
- Fava beans: 200 g
- Frozen green peas: 2 glasss
- Oregano: 1 stem
- Chopped parsley: 0.3 glass
- Fresh mint: 2 tablespoons
- Lemon juice: 1 teaspoon
- Freshly ground black pepper: to taste
- Salt: to taste
- Olive oil: 0.3 glass