Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Vegetables
  • Snacks
  • Pasta
  • Sauces
  • Courses
  • Dish Types
  • Special Diet
  • Regional dishes
Meat and Poultry
Fish and Seafood
Vegetables
Snacks
Pasta
Sauces
Courses
Dish Types
Special Diet
Regional dishes
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Traditional Italian
  • Pasta
  • Cakes and baking
  • Knife skills
  • Pickling
Meat and poultry
Fish and seafood
Vegetables
Traditional Italian
Pasta
Cakes and baking
Knife skills
Pickling
|

Ciaudedda Lucania – stewed artichokes with pancetta and broad beans

by GIC Kitchen
  1. Ciaudedda – Stewed artichokes with pancetta and broad beans
Item 1 of 1
★ ★ ★ ★ ★
Not yet rated

Earthy artichokes, smoky pancetta and sweet broad beans come together beautifully in this summery Italian recipe from Basilicata. Enjoy hot as a hearty broth or cooled down as a fresh salad. Extra virgin olive oil drizzled over at the end really elevates the dish to something special, so ensure you use the best oil you can afford.

First published in 2019
discover more:
Related Recipes
Not feeling this? See related recipes.

This summery artichoke recipe is an traditional dish from Lucania the ancient area of South Italy mostly known today as Basilicata. It can be eaten hot as a broth, or strain off a little of the stock and chill down for a refreshing salad. Rich lard and smoky pancetta really complement the earthy, sometimes bitter flavours of artichokes and broad beans making it a really moreish plate of food!

Ingredients

Metric

Imperial

  • 3 artichokes
  • 2 lemons
  • 30g of lard, or a drizzle of olive oil
  • 200g of pancetta, cubed
  • 1 red onion, sliced into wedges and divided into petals
  • 3 small potatoes, peeled and quartered
  • 800ml of vegetable stock, hot
  • 200g of broad beans, fresh or frozen
  • extra virgin olive oil
  • chopped parsley
  • salt
  • pepper
SAVE RECIPE

Method

1
Begin by preparing the artichokes. Fill a large bowl with water, squeeze the juice of 1 of the lemons into it and add the lemon halves too – it's important that you place your prepared artichokes straight into this acidulated water to prevent discolouration
2
Peel off the outer leaves of the artichokes until you get to the softer leaves in the centre. Use a vegetable peeler to peel the stalk and the outside of the base to reveal the softer flesh. Trim the stalks down if they are particularly long as they can be a little stringy – around 4cm is good. Rub with the lemon halves as you work to prevent discolouration
3
Slice off the leaves from about halfway up, scrape out the hairy choke in the centre using a teaspoon and discard. Place the prepared artichokes in the acidulated water whilst you prepare the other 2
4
Heat the lard in a large saucepan and add the pancetta. Once it starts releasing its fat, add the onion petals and sweat down until the pancetta is starting to crisp up and the onions are soft
5
Place the artichokes and potatoes in the pan and cover with hot vegetable stock. Simmer for around 20–25 minutes. Pierce the potatoes and artichokes with a small knife to check they are cooked
6
If you’re using frozen broad beans, defrost them in a bowl of water for a few minutes. Add the broad beans to the pan and simmer for a further 5 minutes to warm through
7
Taste and season with salt, pepper and lemon juice. Garnish with chopped parsley, lemon zest and a generous drizzle of good quality extra virgin olive oil
8
Serve hot as a broth with a hunk of bread, or if you fancy something lighter, drain off some of the broth and cool the vegetables down for a fresh spring salad

Discover more about this region's cuisine:

Follow Great Italian Chefs

Discover more about this region's cuisine:

Discover more about this region's cuisine:

Follow Great Italian Chefs
First published in 2019

Discover more about this region's cuisine:

GIC Kitchen

GIC Kitchen is where you’ll find all the recipes from our very own team of Italian specialists.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more

NAVIGATE

FOLLOW

SITES

© Great Italian Chefs 2024