Frittella

To prepare the Artichokes, remove the tough outer leaves until you reach the tender, pale yellow inner leaves. Trim the top thorny part and peel the stem. Cut the Artichokes in half, remove the fuzzy choke, and slice them into thin wedges. Place the cleaned Artichokes in a bowl of water with lemon juice to prevent discoloration.

Shell the Fresh fava beans and Fresh peas. Blanch the Fresh fava beans in boiling salted water for 2 minutes, then drain and refresh in ice water. Peel the outer skin from each Fresh fava bean for a more tender texture.

In a large, heavy-bottomed pot or Dutch oven, heat the Extra-virgin olive oil over medium heat. Add the diced Pancetta and cook until crispy and golden. Remove the crispy Pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.