Soup Of Broad Beans, Artichokes And Potatoes

Preparation:

Preparation: Peel the potatoes, wash them and cut them into cubes. Remove the harder outer leaves from the artichokes, cut them into slices or quarters, remove the 'hay', if any, and immerse them in water acidulated with lemon juice to prevent them from turning black. Finely slice the onion and brown it in the oil together with the pancetta and garlic clove. When the garlic is golden, remove it, add the broad beans, potatoes and artichokes and leave to infuse while stirring. Add about 1 liter of broth, bring to the boil, add the chilli pepper and cook over medium heat, stirring occasionally, for about 45 minutes, or until the vegetables are cooked. If desired, perfume with a spoonful of chopped parsley.