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Garmugia (A Spring Stew from Lucca) 4 small artichokes, trimmed & cut into 6ths 1 pound fava beans, shelled 1 cup asparagus, trimmed 1 cup tiny peas, shelled New "green" garlic, white part only, sliced thin 2 thick slices of pancetta 1/2 cup extra virgin olive oil Salt Cut the pancetta into thin strips. Sauté in pan with sliced garlic. Add the prepared vegetables. Lightly sprinkle with salt. Stir to mix and add a cup of water. Let stew until cooked. Italians love their veggies really cooked. I think that the "over cooking" is really the secret to the meatiness of this dish! Sometimes it is served really soupy on top of toasted bread as a first course. On this page of my web site, there is a short visual "tutorial" on cleaning and cutting artichokes. Click here to send this recipe to a friend! NEW! Garmugia Watermelon Sorbetto RECIPES Salade de Bœuf à la Parisienne Spaghetti di Vino with Beets Melanzane Grigliate Carciofi Sott'Olio Carciofi Fritti Uove al Diavolo Pesce Finto Green Tomato Pasta Sauce Macedonia di Frutta Fagiolini Mangiatutto Saltati Cinghiale in Dolce Forte Risotto All'Isolana Fettunta Spaghetti di Vino Salame Dolce Cioccolato Caldo Vestri Sugo di Carne Watermelon Ice Osteria Luchin's Polpettone di Patate Federico Bacci's Sage Pesto Frittelle di Riso Romeo Colzi's Ribollita Bollito Misto Yellow Bell Pepper Soup Porcini Pasta Sauce Pappa al Pomodoro Pollo al Mattone Torta di Mele Mimmo's Pasta with Zucchini Erbe Toscane Ricciarelli Tonno e Fagioli Schiacciata con l'uva Panforte Spinaci alla Fiorentina Ribollita Sugo Finto Fagioli all'Olio Panzanella Ravioli Gnudi with Salsa di Noci Arrosto Fiorentino Il peposo alla Fornacina Chicchi Caffè Shakerato Limoncello Nocino Fish in Crazy Water Capresse