Ciaudedda (artichoke and pancetta stew)

Method

1. 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.
2. 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’).
3. 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.
4. 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.
5. 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.
6. 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.