Artichoke Stew With Bonus Appetizer

• 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.

fava beans, bay leaf, onion, artichokes, olive oil, bacon, garlic, peas, eggs, parsley, anchovy aioli, mayo, lemon juice, anchovy paste, garlic, parsley, squirt

Taken from food52.com/recipes/17732-artichoke-stew-with-bonus-appetizer (may not work)