Artichoke, Peas, Fava & Lettuce Stew - Andrew Zimmern

Ingredients

• 1 1/2 cups shelled fava beans (from about 2 pounds in pods)
• 1/4 cup extra-virgin olive oil, plus more as needed
• 3 1/2 ounces Guanciale or pancetta, diced
• 2 garlic cloves, smashed
• 4 tender young globe artichokes, cleaned and quartered
• Sea salt and freshly ground black pepper
• 6 sprigs fresh mint
• 1/2 cup dry white wine
• Water or Vegetable Broth
• 1 1/2 cups fresh or frozen shelled peas (from about 2 pounds in pods)
• 4 spring onions or scallions (white parts only), thinly sliced
• 1 small head romaine lettuce, shredded crosswise into 1/2-inch strips (4 cups)
• 1 1/2 tablespoons lemon juice (from 1/2 lemon; optional)