Fava Bean, Pea, and Artichoke Stew

Name: Fava Bean, Pea, and Artichoke Stew
Yield: Makes 4 main-course servings
Ingredients: 2 cups shelled fresh fava beans (2 1/2 lb in pods) or shelled edamame (fresh soybeans); 2 lemons, halved; 4 large artichokes (3/4 lb each); 2 oz guanciale (smoked pork jowl)* or pancetta, cut into 1/8-inch-thick matchsticks (1/2 cup); 2 cups thinly sliced onion; 5 tablespoons extra-virgin olive oil; 2 cups fresh or frozen peas (not thawed); 2 teaspoons finely chopped fresh oregano; 2 cups water; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon fresh lemon juice, or to taste

Vignarola You'll find this dish in trattorias all over Rome during the spring. The long, slow cooking causes the vegetables to lose their bright color, but the sweet flavor of the stew makes up for its rather bland appearance. Active time: 1 hr Start to finish: 1 3/4 hr

August 20, 2004

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Fava Bean, Pea, and Artichoke StewRita Maas

Cooks' notes:

• Stew can be made 1 day ahead and chilled, covered. Stew will thicken slightly; add water to thin to desired consistency. • Be aware that fava beans can cause a potentially fatal food intolerance in some people of Mediterranean, African, and Pacific Rim descent. *Available at Salumeria Biellese (212-736-7376).

Recipe notes

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