Avocado, egg, lemon, garlic, tomato, bacon, oil, and the bread that will transport this all-star lineup to your mouth.

You can crumble the bacon -- cooked crisp, as inpatskitchen tells us to -- with your hands, but we opted for a rough chop with a knife.

In it goes to the food processor. This isn't the BLT you're used to.

A clove of garlic, an egg, and lemon juice join the bacon.

Here's how we like to pit avocados: holding the half in your hand, firmly (and carefully!) karate chop your knife in to the pit.

A quick twist of the wrist, and the pit is out!

A large spoon is the easiest way to get the flesh of an avocado out in one piece. Just slide it under the skin, all the way around.

Good things are happening in this food processor.

Between the egg and the fat from the avocado, you won't have to worry about this aioli breaking!

Slowly add oil into the food processor shoot to emulsify into the sauce.

Now, are you ready? Grab your cast iron pan, and do the same thing with the rendered bacon fat. This aioli isn't kidding around.

Grab a spoon and dig in, we're done. (Kidding.)

We love that inpatskitchen calls for "the best tomatoes you can find." Heirlooms or beefsteaks, just be sure they fit on your chosen slices of bread!

We take it seriously when the instructions tell us to "slather" -- especially when Amanda gets to use her beloved sandwich spreader.

Then it's just a matter of adding tomato slices...

plus a quick twist of salt and pepper.

Summer's here -- dig in.

An aioli for the ages.

The rite of spring: parsley, bay leaf, shelling peas, artichoke, fava beans, lemon, guanciale, mayo, sriracha, and anchovy paste.

Fava beans are demanding little creatures: first, we popped them from their shells.

We blanched the shelled beans for just a minute, until they rose to the top.

A quick dip in an ice bath stops them from cooking any further.

And voila! Those pale shells were hiding intensely green favas. Worth the work, huh?

Meanwhile, Amanda preps the artichokes by trimming the stems.

Half of an onion and a bay leaf go back in the pot you used to blanch the favas. This time, you'll be steaming artichokes.

The expression "snug as a bug in a rug" should really be "snug as three artichokes in a steamer basket."

Cover the pot and let it simmer away until the leaves pull away easily -- you'll be snacking on them soon.

The aioli for the artichoke leaves is a snap: chopped garlic, parsley, mayo, and anchovy paste get things started.

A little bit of sriracha adds zip...

...and lemon juice marries together the flavors.

Give it all a quick stir, and you're ready!

Bingo: bonus appetizer time.

While you're snacking on those leaves, it's time to prep the artichoke hearts. A spoon makes for easy removal of the (gorgeously purple) choke.

After slicing up the hearts, it's time to assemble the stew.

This is just three ounces of guanciale, but it packs a major punch.

This cooks again later, so pull the meat out when it's just starting to crisp.

Onion and garlic go into the rendered fat to soften and brown.

The guanciale jumps back in with them. (It got lonely.)

And the reserved steaming liquid from the artichokes adds extra flavor.

Once it's all simmered down, it's time to add all the vegetables: favas first.

Then the peas (which blessedly required no pre-cooking).

The artichokes go in last -- give it all a quick stir to heat through, and it's time for the main course!

Spring on a plate -- just imagine this plate with a poached egg on it.

And that bonus appetizer, one more time.