Artichokes with Broad Beans and Peas

Remove the tough outer husks, spiny tips, and inner beards from the artichokes. Divide them into two or four pieces, depending on size, keeping the heart compact. Complete the cleaning process until you obtain evenly spaced segments, ready for even cooking.

Peel the artichoke stems until you reach the tender part and cut them into chunksAdd the pieces to the already prepared wedges, so that the stems also participate in the cooking and contribute to the consistency of the dish.

Soak the artichokes and stems in water acidulated with lemon juice. Leave them to soak while you prepare the other ingredients: the acidity helps prevent browning of the cut surfaces and maintains the lighter color.

Finely slice the spring onions and cut the lardo, or the guanciale, into small pieces. Pour the extra virgin olive oil into a earthenware pot, add onion and lardo And gently sauté over medium heat until the onion becomes soft and translucent and the fat begins to render.

Drain and dry the artichokes and stems carefully, then add them to the soffrittoCook for 10 minutes over medium heat, stirring gently to flavor the cloves without breaking them. At the end, the base should be fragrant and the artichokes slightly softened.

Add the shelled fresh peas and continue cooking for another 10 minutes. Keep the heat low and check that the vegetables are cooking without sticking to the bottom; the peas should begin to become tender but still hold their shape.

Add the shelled fresh broad beans and salt all of it. Pour a glass of water, cover the shallow pan Continue cooking until the artichokes, peas, and broad beans are tender. Avoid stirring vigorously: shake or stir very gently to avoid breaking the vegetables.