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1
Put the potatoes in a pot with water to cover them by about 2 inches, and bring to a boil.
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2
Cook just until the potatoes are easily pierced with a fork or sharp knife blade (dont let them get mushy), then drain and let them cool.
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3
Peel off the skin, and cut the potatoes crosswise into round slices, about 1/2 inch thick.
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4
To prepare the favas: Bring 4 quarts of water to boil in another saucepan, drop in the shelled favas, and blanch about 2 minutes, until they turn bright green.
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5
Drain the beans, and drop them right away into a large bowl of ice water.
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6
When chilled, drain the favas again; peel off (and discard) the inner skins.
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7
You should have about 2 cups peeled favas.
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8
To prepare the artichokes: Fill a large bowl with a couple of quarts of cold water, and squeeze in the juice of the lemon, dropping in the cut lemon halves, too.
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9
Snap off the thick outside artichoke leaves; cut off the top third of the remaining leaf tips, and trim the stem tip.
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10
Peel the globe of the artichoke, removing the stubs of the plucked leaves and the skin covering the stem, to expose the lighter-colored tender flesh.
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11
Slice the artichoke in half lengthwise, and scrape out the choke (if present) with a paring knife or the edge of a teaspoon.
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12
Slice the artichoke halves into 1-inch-thick wedges, and drop them into the bowl of acidulated water.
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13
Pour 4 tablespoons of the olive oil into the big skillet, set it over medium heat, and scatter in the pancetta pieces.
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14
Cook for 5 minutes, stirring occasionally, as they render fat, then stir in the onion slices, sprinkle in the peperoncino, and cook another 4 minutes or so, until the onions are sizzling and wilting.
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15
Drain the artichoke wedges and spread them in the pan; stir and toss gently to coat them with oil.
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16
Cover the skillet, and cook for about 15 minutes, until the artichokes are tender, stirring now and then.
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17
Spread the sliced potato rounds in the pan, scatter the favas on top, and turn them over with a stiff spatula, mixing them with the hot vegetables.
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18
Cover and cook for 10 minutes or so, stirring and turning the vegetables over gently so the potatoes dont break apart too much.
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19
If theyre sticking to the bottom of the skillet, loosen with a few tablespoons of water, scrape them up, and turn them over.
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20
If theres liquid in the pan, remove the cover and cook it away over slightly higher heat.
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21
When the potatoes start to brown, sprinkle on the salt, and drizzle the remaining 2 tablespoons olive oil all over.
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22
Cook, uncovered, for another 5 to 10 minutes, occasionally lifting and tumbling the vegetables over with the spatula.
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23
As you do, scrape up the crusty glaze that forms on the skillet bottom, and turn it with the vegetables, to incorporate the crustiness throughout.
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24
When everything is golden and lightly crusted, turn off the heat.
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25
Serve the ciaudedda family-style while still hot, right from the skillet.
