Make Ahead

Artichoke Stew with BonusĀ Appetizer

October  4, 2022
2 Ratings
Photo by James Ransom
  • Serves 4
Author Notes

This dish is typically made with raw artichokes that get simmered together in a kind of stew. I decided to steam the artichokes first because I wanted to be able to eat the leaves as an appetizer. You can alternately trim raw artichokes down to the hearts saving the peels to simmer for a broth, slicing and simmering the hearts along with the guanciale, onions, garlic and water. A third option is to use jarred artichokes (unseasoned in water). Cut the hearts from the leaves, simmer the leaves in water, blend and strain using the liquid to simmer guanciale and add the sliced hearts to the guanciale mixture with favas. —savorthis

Test Kitchen Notes

WHO: savorthis hails from Denver, Colorado and counts front end web design, marketing, and of course, cooking among her talents.
WHAT: An artichoke stew that's the essence of spring -- and that yields an easy appetizer in the course of cooking.
HOW: Favas and artichokes take a dip in the same onion-spiked broth, which is later used to fortify the stew itself. After steaming, the artichoke leaves become a snack while you chop up the hearts!
WHY WE LOVE IT: "Stew" sounds wintery. This one is anything but, with just a touch of guanciale to add meatiness to the spring vegetables. —The Editors

What You'll Need
  • Artichoke Stew
  • 1 1/2 cups fava beans (about 1.5 lb unshelled)
  • 1 bay leaf
  • 1 onion, half quartered, half diced, divided use
  • 4 large artichokes, stems trimmed
  • 4 tablespoons olive oil
  • 3 ounces guanciale (pancetta or bacon can work too), thinly sliced
  • 2 garlic cloves, minced
  • 1 1/2 cups peas
  • eggs (optional)
  • finely chopped parsley for garnish
  • Anchovy Aioli
  • 1/2 cup mayo
  • 2 teaspoons lemon juice
  • 1 teaspoon anchovy paste (or 1 fillet chopped)
  • 1/2 garlic clove, minced
  • 1 teaspoon parsley, finely chopped
  • 1 small squirt Sriracha
  1. 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.
  2. Meanwhile, mix all aioli ingredients well. It is better once it has been sitting a while.
  3. Once favas are cool, remove outer skins and set aside.
  4. 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.
  5. With a paring knife, remove pale inner leaves and choke and cut hearts into slices or wedges.
  6. 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.
  7. 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.

See what other Food52ers are saying.

  • Pinch&Swirl
  • BoulderGalinTokyo
  • creamtea
  • inpatskitchen
  • hardlikearmour
Co-Owner/Designer @ Where Wood Meets Steel-Custom Furniture

27 Reviews

caseymsy September 14, 2014
Hi,just found this recipe, and must try it. It's similar to one I make but different enough to try. My husband (Italian) will love this
savorthis September 15, 2014
Glad you found it- let me know what you think!
Pinch&Swirl June 28, 2012
This is a gorgeous dish - so creative. Congrats on the finalist nomination - you had my vote! :)
BoulderGalinTokyo June 22, 2012
What a wonderful combination of flavors-- I will try with canned (cringe) artichokes or jarred with marinade? Do what ya gatta do... never seen in the stores here yet, but my plants 2 years old (I think too rainy here...) but counting. Congrats on an interesting recipe!
savorthis June 26, 2012
Thanks. I actually made it once with jarred artichokes in water (found at Costco). I cut the leaves off, simmered them in broth then blended it all for the broth- using the hearts in chunks in the stew. The broth was amazing.
creamtea June 22, 2012
Congratulations, savorthis! Delicious-looking recipe!
inpatskitchen June 21, 2012
So honored to be with you in this contest! Love the stew, the appetizer and especially the aioli!
savorthis June 21, 2012
Ditto! I was just thinking how YOUR aioli would be great on artichokes. Or just about anything, really. :)
hardlikearmour June 21, 2012
Congratulations! What a delicious sounding dish, and I love that you give yourself a little "cook's treat" while preparing it.
lapadia June 21, 2012
Congrats and good luck!! :)
lapadia June 27, 2012
A Food52 Runner-up finalist...Congratulations to you!!
Summer O. June 21, 2012
Agreed, beautiful!
Kindharasser June 21, 2012
Everything about this is appealing! Good luck.
gingerroot June 21, 2012
Congrats on being a finalist, savorthis! What a lovely dish.
Congrats on being a finalist!
ChefJune June 21, 2012
Congrats, savorthis! I totally love the bonus appy of the leaves. This stew is similar to one I make, but I want to try yours.
savorthis June 21, 2012
Yay! Thanks everyone. ChezSuzanne- how lucky to be harvesting artichokes from your garden. I did not even try to grow those here in Colorado but might have to give it a shot.
TheWimpyVegetarian June 21, 2012
They're very fun to watch grow! But they really had to get established before they produced. I put them on notice last fall and told them if they didn't pay up their rent in artichokes soon, they were history since they were taking up so much space. Come spring, a whole bunch of them showed up. I've read you should talk to your plants, but not sure this is what they had in mind... :-)
savorthis June 21, 2012
I used to live in SF and when we drove home from Half Moon Bay or anywhere south of there I loved seeing all the artichokes on the side of the road. This is my first year growing anything more than tomatoes, herbs and greens and I can tell already I should be sweet talking the whole lot. It is so hot and dry here and everything is organic so hopefully I can beat the challenge. We did asparagus for several years and would enjoy a few sprigs here and there, but had to move the garden so I'll have to try those again too.
TheWimpyVegetarian June 21, 2012
I live just north of SF and have been more successful with artichokes than asparagus. We just don't get enough sunshine I'm thinking. So I'll send you some of my artichokes and you can send me some of your asparagus when you replant :-)
savorthis June 21, 2012
Ha! Ok I'll get back to you in about 3 years.
TheWimpyVegetarian June 21, 2012
Congrats on being a finalist! This looks great! I just harvested the last of my artichokes in my garden and this would be a great way to use them!
ChefJune June 21, 2012
Suzanne: does it take lots of space to grow artichokes? Can I do it in New York? I love artichokes, and most of what I find in the market are too big for the dishes I love to make/eat.
TheWimpyVegetarian June 21, 2012
They are definitely space hogs. They have long leaves that really spread out. It took me 3 years until I finally got a harvest, but when it came I got a whole bunch. They are so fun to watch grow. I honestly don't know whether they would work in NY or not - I can tell you they do great along the coast here in California. They love the mixture of morning fog and lots of afternoon sun.
fiveandspice June 21, 2012
Congratulations savorthis! What an absolutely beautiful and springy recipe!
EmilyC June 21, 2012
Congrats...this looks fabulous! Love the clever addition of the appetizer!
meganvt01 June 21, 2012
Congrats! What a beautiful dish.