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Ciaudedda (artichoke and pancetta stew)

By: Pollyanna Coupland
Food producer, delicious.

Published: 27 Aug 24
Updated: 30 Sep 24

An artichoke, broad bean, pancetta and potato stew from Italy’s Basilicata region, ciaudedda is often served as a side dish in local restaurants. We think it’s good enough on its own with a glass of white wine and some crusty bread.

Wild, rugged and mountainous, Basilicata is a hidden gem of southern Italy and a region with some serious history. This is the home of Matera, one of the world’s oldest cities. Breadmaking here can be traced back to 7,000BC and some claim it as the birthplace of pasta – all thanks to the abundant durum wheat grown in the region. Basilicatan food, like that of the region’s southern neighbours, is simple, with vegetables playing an important role alongside pulses and beans. Read more about the food of this incredible region in our full food guide to Basilicata.

Medium
September 2024

Test kitchen approved

Serves 4
Hands-on time 1 hour (depending on your artichoke turning skills!)

Nutrition: Per serving (without bread)

Calories: 396kcals
Fat: 19g (6.7g saturated)
Protein: 16g
Carbohydrates: 27g (6.8g sugars)
Fibre: 12g
Salt: 2.5g

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Before you start

As with all stews, ciaudedda tastes even better the next day, so feel free to prepare in advance.

Before you start

As with all stews, ciaudedda tastes even better the next day, so feel free to prepare in advance.

Ingredients

1 lemon
3-4 globe artichokes
1 tbsp olive oil
200g diced pancetta
1 red onion, halved and finely sliced vertically to create thin petals
2 garlic cloves, finely sliced
150ml dry white wine
400g potatoes, peeled and roughly chopped into 2-3cm pieces
500ml vegetable stock
150g podded broad beans, defrosted if frozen (500g weight in pods)
2 oregano sprigs, leaves picked
2 mint sprigs, leaves picked
Crusty bread to serve (optional)

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Method

Begin by preparing the artichokes. Fill a large bowl with cold water, then halve the lemon and squeeze the juice into it (reserving the lemon halves). This acidity will prevent the artichokes turning brown.
Take an artichoke and snap off the tough green outer leaves until you get to the white artichoke base and softer pale yellow leaves. Rub it with a squeezed lemon half then, using a sharp knife, slice off the top of the artichoke to reveal the hairy centre (the ‘choke’).
Use a teaspoon to scrape out and discard the hairy fibres (be careful; they can be quite sharp!), then drop the artichoke into the lemon water. Repeat until all the artichokes are prepared.

Put the oil in a large saucepan (one with a lid) over a medium heat. Add the pancetta and cook for a few minutes until the fat has rendered out, then stir in the red onion and garlic and cook for a few more minutes until softened.
Pour in the wine, then stir and scrape the bottom of the pan to deglaze. Simmer until the wine has reduced by half (about 5 minutes). Quarter the artichokes, then add them to the pan with the potatoes, stock and broad beans. Bring to a simmer, cover with a lid and cook for 10 minutes.
Remove the lid, turn up the heat and cook for another 10 minutes. Serve with the fresh herbs scattered over the top and bread for mopping up the juices.