Garmugia (A Spring Stew from Lucca)
4 small artichokes, trimmed & cut into 6ths
1 pound fava beans, shelled
1 cup asparagus, trimmed
1 cup tiny peas, shelled
New "green" garlic, white part only, sliced thin
2 thick slices of pancetta
1/2 cup extra virgin olive oil
Salt
Cut the pancetta into thin strips. Sauté in pan with sliced garlic. Add the prepared vegetables. Lightly sprinkle with salt. Stir to mix and add a cup of water. Let stew until cooked.
Italians love their veggies really cooked. I think that the "over cooking" is really the secret to the meatiness of this dish! Sometimes it is served really soupy on top of toasted bread as a first
course.
On this page of my web site, there is a short visual "tutorial" on cleaning and cutting artichokes.
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