← Nouns Cooking · Italian

Ingredients

• 4 globe artichokes (or 400 g frozen artichoke hearts)
• 1 Lemon
• 4 tbsp extra virgin olive oil
• 4 Spring onion, sliced
• 100 ml dry white wine
• 300 g shelled broad beans (about 1 kg in the pod)
• 300 g shelled peas, fresh or frozen
• ½ romaine lettuce, shredded
• 1 handful mint leaves
• 80 g guanciale or pancetta, cut into strips (optional)
• Salt
• Black pepper

Method

1. Fill a bowl with water and squeeze in the lemon. Pull the tough outer leaves off the artichokes, trim the stems and tips, scoop out any hairy choke and cut each into 8 wedges, dropping them into the lemon water as you go.
2. Warm the oil in a wide pan over medium-low heat (fry the guanciale here first if using). Soften the spring onions for 3–4 min.
3. Add the drained artichokes and a pinch of salt and cook for 5 min. Pour in the wine and a splash of water, cover and cook for 10 min.
4. Add the broad beans and cook for 5 min, then add the peas and lettuce and cook for 5 min more, until everything is tender and the lettuce has melted into the juices.
5. Tear in the mint, season and serve warm with a drizzle of oil.

Tips

• Slip large or older broad beans out of their pale skins after a 1-minute blanch; small young ones can stay as they are.
• With the guanciale it is no longer vegetarian.

Sources

Written in our own words after cross-checking these recipes:

Great Italian Chefs Memorie di Angelina GialloZafferano