Roman Artichoke Stew (la Vignarola)

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Details

9 Ingredients

• 2 medium to large artichokes
• 2 Tbsps olive oil
• 2 ozs 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