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Roman Artichoke Stew (La Vignarola)


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2 medium to large artichokes

2 tablespoons olive oil

2 ounces pancetta, cut into small dice ( 1/4 cup)

2 green onions, thinly sliced

1 cup shelled and peeled fava beans or frozen baby lima beans

1/2 cup water, or more as needed

Salt and freshly ground pepper to taste

5 to 6 leaves romaine lettuce, cut crosswise into thin strips

1 cup fresh or frozen peas

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