8 cipollini onions
1 heaping cup fresh or frozen shelled fava beans or substitute frozen shelled edamame
4 medium artichokes
1 lemon, cut in half
3 tbsp. olive oil
2 tbsp. diced pancetta
1 garlic clove, chopped
1 bunch baby carrots, peeled
1 cup chicken stock
Salt and freshly ground pepper, to taste
1 cup peas, fresh or frozen
2 tbsp. chopped mint
Extra virgin olive oil, to finish
Juice of 1/2 lemon, to finish
Freshly grated Pecorino Romano cheese, to taste
Add cipollini onions to boiling water and blanch for 1 to 2 minutes. This will help loosen the skins so they are easier to peel. Peel and set aside.
If using fresh fava beans, remove from pod, blanch in boiling water for 2 to 3 minutes. Let cool. Shell and set aside.
Trim outer leaves and stem of artichokes, rubbing with cut lemon to prevent browning. Cut artichokes into quarters or eights, depending on size of artichokes. Scrape out the hair-like filaments in the centre of each the artichoke. Add artichokes to water with some lemon juice added. Set aside.
Heat skillet over medium heat. Add olive oil and pancetta. Cook until pancetta is golden brown, about 3 to 4 minutes. Add cipollini and garlic and cook for 2 to 3 minutes. Add artichoke pieces, baby carrots, stock and salt and pepper. Cover and cook until artichokes are almost tender crisp, about 10 minutes. Add peas and shelled fava beans. Cook uncovered, stirring occasionally, until all the veggies are tender, about 3 to 4 minutes.
Stir in mint. Add stew to platter. Drizzle with olive oil, lemon juice and sprinkle with grated Pecorino Romano cheese.
Yield: 4 servings.