Ciaudedda Lucana
Ciaudedda Lucana is a fragrant Lucanian spring stew of tender artichokes, sweet broad beans, new potatoes, and savoury pancetta.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 390 kcal
Equipment
- •heavy-based casserole pot
- •sharp paring knife
- •bowl for acidulated water
- •chopping board
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 22 g
- carbs
- 34 g
- fibre
- 9 g
- protein
- 14 g
- calories
- 390 kcal
Instructions
- 1
Trim the artichokes down to their tender pale hearts, slice into wedges, and submerge in cold water acidulated with lemon juice.
- 2
Heat the extra virgin olive oil in a heavy-based casserole pot over medium heat.
- 3
Add the pancetta lardons and cook for four minutes until the fat renders and edges turn golden.
- 4
Stir in the sliced spring onions and cook gently until soft, sweet, and translucent.
- 5
Drain the artichoke wedges thoroughly and add them to the pot along with the potato chunks.
- 6
Pour in the white wine and let it bubble away for two minutes until mostly evaporated.
- 7
Add the shelled broad beans and warm water, then season lightly with salt and cracked black pepper.
- 8
Cover with a lid and simmer gently over low heat for twenty-five minutes until all vegetables are fork-tender.
- 9
Remove the lid and cook for five minutes to reduce the broth to a glossy sauce.
- 10
Stir in the torn fresh mint leaves just before taking the pan off the heat.
Chef's tips
Use tender, young spring broad beans; if they are large or late in the season, blanch and slip off the tough outer skins first. Keep the braising liquid modest so the finished dish is a rich, moist stew rather than a watery soup. A splash of quality white wine balances the earthiness of the artichokes beautifully.
Ingredient substitutions
- pancetta → thick-cut smoked bacon, or omit entirely for a vegetarian dish
- fresh broad beans → frozen broad beans or frozen peas if out of season
- fresh mint → flat-leaf parsley
Storage
Store leftovers in an airtight container in the refrigerator for up to three days.
Reheating
Reheat gently in a saucepan over low heat with two tablespoons of water until piping hot.
Common mistakes to avoid
- •Leaving the tough outer leaves on the artichokes, which makes the stew stringy.
- •Allowing the stew to boil vigorously, which breaks apart the potatoes before the artichokes soften.
- •Adding too much salt early on without accounting for the salinity of the pancetta.
Serving suggestions
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