Artichoke, Peas, Fava & Lettuce Stew

Name: Artichoke, Peas, Fava & Lettuce Stew
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; 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)

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Vignarola By Katie Parla & Kristina Gill April is a spectacular month for Roman produce; the highlight is vignarola season, the short window in which the dish’s

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