-
1
Fill a large bowl halfway with cold water.
-
2
Squeeze the lemons into the water and add the rinds to the bowl.
-
3
Using a serrated knife, cut off the top third of an artichoke.
-
4
Pull back and snap off the dark green, leafy blades, one by one, until only the pale yellow leaves remain.
-
5
Using a paring knife, trim the artichoke bottom and stem to the pale green flesh, then cut it in half lengthwise.
-
6
Drop into the water (to keep the artichoke from turning brown) and repeat with the remaining artichokes.
-
7
Using a spoon, scoop out the prickly leaves and hairy choke.
-
8
Cut each half into 4 wedges and return to the water until ready to use.
-
9
If using fresh fava beans, bring a large pot of water to a boil.
-
10
Fill a large bowl two-thirds full with ice water.
-
11
When the water comes to a boil, add the beans and cook for 1 minute, then drain and immediately submerge the beans in the ice water.
-
12
Peel the beans by gently tearing the pale skins and pinching at one end.
-
13
Discard the skins, reserving the dark green interiors.
-
14
Heat a 12-inch nonreactive pan over medium heat.
-
15
Add 1/4 cup olive oil and when hot, add the onion, oregano (if using) and guanciale.
-
16
Cook, stirring occasionally until the onion and guanciale are translucent, about 10 minutes.
-
17
Drain artichokes and add to the pan, along with 2 cups water and 11/4 teaspoons salt.
-
18
Bring the liquid to a boil, then reduce heat to a simmer and cook until artichokes are just tender, about 25 minutes.
-
19
If using frozen favas, add them and cook for 2 minutes.
-
20
If using fresh favas or frozen edamame, add them, along with the peas, and cook until warm and tender, about 5 minutes more.
-
21
Remove the oregano sprig.
-
22
Sprinkle in parsley and mint.
-
23
Season with lemon juice, freshly ground black pepper and, if desired, additional salt.
-
24
Drizzle with extra-virgin olive oil and serve.
