Artichoke stew with bonus appetizer
Ragout and stew
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.
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