Ciaudedda (artichoke and pancetta stew)

Ciaudedda (artichoke and pancetta stew)

An artichoke, broad bean, pancetta and potato stew from Italy’s Basilicata region, ciaudedda is often served as a side dish in local restaurants. We think it’s good enough on its own with a glass of white wine and some crusty bread.

Ciaudedda (artichoke and pancetta stew)

Wild, rugged and mountainous, Basilicata is a hidden gem of southern Italy and a region with some serious history. This is the home of Matera, one of the world’s oldest cities. Breadmaking here can be traced back to 7,000BC and some claim it as the birthplace of pasta – all thanks to the abundant durum wheat grown in the region. Basilicatan food, like that of the region’s southern neighbours, is simple, with vegetables playing an important role alongside pulses and beans. Read more about the food of this incredible region in our full food guide to Basilicata.

  • Serves icon Serves 4
  • Time icon Hands-on time 1 hour (depending on your artichoke turning skills!)

An artichoke, broad bean, pancetta and potato stew from Italy’s Basilicata region, ciaudedda is often served as a side dish in local restaurants. We think it’s good enough on its own with a glass of white wine and some crusty bread.

Wild, rugged and mountainous, Basilicata is a hidden gem of southern Italy and a region with some serious history. This is the home of Matera, one of the world’s oldest cities. Breadmaking here can be traced back to 7,000BC and some claim it as the birthplace of pasta – all thanks to the abundant durum wheat grown in the region. Basilicatan food, like that of the region’s southern neighbours, is simple, with vegetables playing an important role alongside pulses and beans. Read more about the food of this incredible region in our full food guide to Basilicata.

Nutrition: Per serving (without bread)

Calories
396kcals
Fat
19g (6.7g saturated)
Protein
16g
Carbohydrates
27g (6.8g sugars)
Fibre
12g
Salt
2.5g

Before you start

As with all stews, ciaudedda tastes even better the next day, so feel free to prepare in advance.

Before you start

As with all stews, ciaudedda tastes even better the next day, so feel free to prepare in advance.

Ingredients

  • 1 lemon
  • 3-4 globe artichokes
  • 1 tbsp olive oil
  • 200g diced pancetta
  • 1 red onion, halved and finely sliced vertically to create thin petals
  • 2 garlic cloves, finely sliced
  • 150ml dry white wine
  • 400g potatoes, peeled and roughly chopped into 2-3cm pieces
  • 500ml vegetable stock
  • 150g podded broad beans, defrosted if frozen (500g weight in pods)
  • 2 oregano sprigs, leaves picked
  • 2 mint sprigs, leaves picked
  • Crusty bread to serve (optional)
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Begin by preparing the artichokes. Fill a large bowl with cold water, then halve the lemon and squeeze the juice into it (reserving the lemon halves). This acidity will prevent the artichokes turning brown.
  2. Take an artichoke and snap off the tough green outer leaves until you get to the white artichoke base and softer pale yellow leaves. Rub it with a squeezed lemon half then, using a sharp knife, slice off the top of the artichoke to reveal the hairy centre (the ‘choke’).
  3. Use a teaspoon to scrape out and discard the hairy fibres (be careful; they can be quite sharp!), then drop the artichoke into the lemon water. Repeat until all the artichokes are prepared.
  4. Put the oil in a large saucepan (one with a lid) over a medium heat. Add the pancetta and cook for a few minutes until the fat has rendered out, then stir in the red onion and garlic and cook for a few more minutes until softened.
  5. Pour in the wine, then stir and scrape the bottom of the pan to deglaze. Simmer until the wine has reduced by half (about 5 minutes). Quarter the artichokes, then add them to the pan with the potatoes, stock and broad beans. Bring to a simmer, cover with a lid and cook for 10 minutes.
  6. Remove the lid, turn up the heat and cook for another 10 minutes. Serve with the fresh herbs scattered over the top and bread for mopping up the juices.

Nutrition

Nutrition: per serving
Calories
396kcals
Fat
19g (6.7g saturated)
Protein
16g
Carbohydrates
27g (6.8g sugars)
Fibre
12g
Salt
2.5g

Buy ingredients online

Recipe By:

Pollyanna Coupland
Food producer, delicious.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Vegan dinners

Artichoke panzanella

Just five easy-to-find ingredients are required for this stunning panzanella...

Save recipe icon Save recipe icon Save recipe

Crispy artichokes with hazelnut salsa verde

Crunchy fried artichokes with a nutty salsa verde make an...

Save recipe icon Save recipe icon Save recipe

Tapas

Grilled artichoke hearts with jamón, broad beans and spring onions

This Spanish Iberico ham recipe uses up seasonal broad beans...

Save recipe icon Save recipe icon Save recipe

Tinned beans

One-pot pancetta stew with butter beans and chorizo

Simmer chorizo, butter beans and pancetta in a chipotle-spiced tomato...

Save recipe icon Save recipe icon Save recipe

Pancetta and thyme pangrattato

Pangratto is a crunchy breadcrumb topping. Flavoured with fresh thyme...

Save recipe icon Save recipe icon Save recipe

Chicken casseroles

Chicken, pancetta and bean stew with sage

A rustic Italian stew recipe that, with the first mouthful,...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.