Scafata of Fava Beans and Escarole

• 1/4 cup extra virgin olive oil
• 2 ounces pancetta, cut into 1/8-inch dice
• 1/2 medium spanish onion, thinly sliced
• 1 teaspoon hot red pepper flakes
• 8 baby artichokes, tough outer leaves removed, stems trimmed, and halved
• 1 cup hot water
• 2 pounds fava beans, shelled and peeled
• 2 pounds fresh peas, shelled (about 1 cup)
• 1/2 head escarole, cut crosswise into 1/2-inch-wide ribbons
• 1 tablespoon freshly ground black pepper
• Salt
• 4 fresh mint leaves

1. In a 10- to 12-inch saute pan, combine the olive oil and pancetta and cook over medium heat until the pancetta is soft and translucent, about 6 minutes.
2. Add the onion, red pepper flakes, and artichokes and cook until the artichokes are just tender, 8 to 10 minutes.
3. Add the water, favas, peas, escarole, and pepper and cook until the escarole is wilted and soft and the peas and beans are tender, about 8 minutes.
4. Season with salt.
5. Tear the mint leaves into pieces, sprinkle over the scafata, and serve.
6. This dish is also good at room temperature.

extra virgin olive oil, pancetta, spanish onion, hot red pepper, artichokes, water, fava beans, fresh peas, head, freshly ground black pepper, salt, mint

Taken from www.cookstr.com/recipes/scafata-of-fava-beans-and-escarole (may not work)