(Traditional recipe from Basilicata-Italia)

1,5 kg (3 1/2 lb) fresh broad beans
675 g (1 1/2 lb) potatoes
6 globe artichokes
150 g (5 1/2 oz) unsmoked bacon
4 onions
8 tablespoons olive oil
Salt
Chilly powder, if liked
Juice of a lemon

Time:
preparation: 30 minutes
cooking: 30 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

we're going to give you an easy recipe; it's a side dish that you can combine with an omelette for a light dinner.

Prepare artichokes. Use a stainless steel knife. Snap off the stalk close to the base, pulling out any fibers which would extend into the bottom. Starting at the base, take off all the outside leaves, that are always tough, until you expose a central core of pale leaves. Trim the leaves to remove spines and any brown edges. Cut artichokes into 4 slices and dip them in water with a sprinkling of lemon in order to prevent browning, until their cooking.
Hull broad beans and skin them. Make a small slit in the skin with a sharp knife and squeeze each bean between your thumb and finger; the bean will pop out easily. If they are too mature, it's necessary to boil them for 30-60 seconds, refresh and make the same steps described above.
Peel and slice potatoes and onions.
Sauté the onions until golden, together with the diced bacon, in the olive oil in a saucepan. Add the beans, potatoes and artichokes. Season with salt and chilly, if you like; cover and cook over a medium heat for half an hour or until the mixture is soft, adding a little more water if it's necessary.
Serve warm or hot..