This bright dish From Bacco's Michael Scognamiglio is a Roman classic that can only be made with fresh broad beans.
4 ounces guanciale, medium-dice (see cook's note) or pancetta
1 tablespoon butter
1 pound fresh shelled fava beans
1 small onion, small dice
2 artichokes (trimmed and cleaned to the tender heart, then thinly sliced)
6 ounces water
Salt and pepper to taste
A few leaves of fresh mint
Cook's note: Guanciale is an Italian cured meat made from pork jowl or cheeks.
Add the butter to a saute pan over medium-high heat. Saute the diced guanciale for about 4 to 5 minutes, until browned and crisp. Turn heat down to medium low. Add the fava beans, onion and sliced artichokes to the pan, and saute for another 8 to 10 minutes.
Add the water and reduce until all of the water is nearly cooked out, and all of the vegetables are tender. Add a little more water if the vegetables need a little bit longer to cook. Season with salt and pepper to taste. Finish with fresh mint and serve warm.