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ARTICHOKE, FAVA BEAN, AND POTATO STEW
1 lemon
6 – 8 baby artichokes
4 lbs fava beans in the pod
4 new potatoes
2 onions
2 cloves garlic
4 oz diced pancetta (optional)
1/2 cup extra virgin olive oil
1/2 cup dry white wine
3 tbs chopped parsley or spearmint
salt and pepper
Juice the lemon into a bowl of cold water large enough to hold the artichokes. Pull off all the tough outer leaves of each artichoke, cut of the top off the remaining soft inner leaves, cut lengthwise into quarters, remove any choke, rub with the squeezed out lemon, and place in the lemon water.
Remove the fava beans from their pods.
Peel and dice the potatoes, onions, and garlic.
Sauté the garlic in 4 tablespoons of oil briefly, and then add the artichoke quarters. Continue cooking for a couple of minutes, and then add the wine, cover, and simmer until the artichokes are tender.
In another pan, cook the pancetta, if using, in a bit of oil until crisp, and remove it with a slotted spoon. Sauté the onions in this oil, or simply in olive oil if not using the pancetta. Add the potatoes, and cook a few minutes. Cover with water, and simmer for 10 minutes. Add the fava beans pancetta, the artichokes and their liquid, season with salt and pepper, add a little water if needed, and simmer 10 more minutes.
Serve drizzled with more of the olive oil and sprinkled with parsley or spearmint.
Other options:
For a lighter stew, omit the potatoes and add shredded lettuce hearts toward the end of cooking.
Add some fresh peas, or asparagus pieces along with the fava beans.
Serve over pasta, topped with grated Pecorino Romano cheese.
Adapted from Cooking the Roman Way, by David Downie.
