Artichoke Stew with Bonus Appetizer

Put 4 cups water in a big pot and bring to a boil. Have a bowl of ice water ready. Remove favas from pods, rinse well and add to water for about a minute. Remove with slotted spoon/strainer to ice water. Put quartered half onion and bay leaf in pot. If you have a steamer basket that fits in pot place it on top of onions. Otherwise, put artichokes directly on onions. Cover and steam until leaves are easy to remove. about 45-55 minutes.

Meanwhile, mix all aioli ingredients well. It is better once it has been sitting a while.

Once favas are cool, remove outer skins and set aside.

Remove artichokes and let cool, reserving 2 cups of liquid (top off with water if you don't have enough). Strain and season to taste with salt. Peel the dark green artichoke leaves arranging them on a plate with aioli to snack on while you assemble the rest of dinner.

With a paring knife, remove pale inner leaves and choke and cut hearts into slices or wedges.

Add 4 tablespoons oil to dutch oven or medium pot and cook guanciale (or pancetta) until just starting to brown and remove to a bowl. If using bacon, omit oil and cook in dry pot until almost brown and pour off all but 4 tablespoons fat. Cook diced onions in fat over medium heat until just starting to brown. Add garlic for a couple minutes. Return guanciale to pot and add reserved artichoke broth and simmer about 10 minutes. Add artichokes, favas and peas and simmer another 5 minutes. Adjust for salt and dish into bowls. Top with black pepper, parsley and a drizzle of high quality olive oil.

If you choose, you can serve a poached or fried egg on top with crusty bread on the side. We ate it as a side dish to grilled rib eye, which was wonderful with the aioil.