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Ciaudedda
Ciaudedda: Basilicata's spring stew of artichokes, broad beans and potatoes
When the first artichokes and broad beans arrive in April and May, Lucanian kitchens make ciaudedda: a gentle one-pot stew of artichoke wedges, sweet young beans, potatoes and spring onions, cooked slowly in olive oil and a little water until everything is soft and glossy. Around Potenza and in the Vulture hills it is served as a main course with bread, or as a side at Easter lunch. Many cooks start it with diced pancetta; this version leaves it out and lets the vegetables do the work. Chef's tip: let it rest for 10 minutes off the heat before serving, as the flavours deepen once it stops bubbling.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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Spices & pantry
Fresh ingredients (4)
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Method
0/7 doneStep 1: Fill a bowl with cold water and squeeze in 1 lemon, dropping in the halves too.
Step 2: Snap the tough outer leaves off 4 globe artichokes until you reach the pale, tender ones. Cut off the top third, peel the stem, then cut each into 8 wedges and scrape out any hairy choke. Drop them into the lemon water at once. Common mistake: leaving cut artichoke in the air while you prepare the rest; it turns brown within minutes.
Step 3: Warm ¼ cup extra virgin olive oil in a wide, heavy pot over a medium-low heat and cook 4 spring onions for 5 minutes, until soft and sweet but not coloured.
5 minStep 4: Drain the artichokes and add them with 14 oz waxy potatoes. Stir for 2 minutes to coat them in the oil.
2 minStep 5: Pour in 1 ¼ cups vegetable stock or water, add 1 tsp salt, ½ tsp black pepper and ¼ tsp dried chilli flakes, cover and simmer gently for 10 minutes.
10 minStep 6: Add 14 oz shelled broad beans, give the pot a shake rather than a stir so the potatoes stay whole, cover and cook for another 12–15 minutes, until the potatoes and artichoke hearts are tender to a knife and most of the liquid has turned into a thin, oily sauce.
14 minStep 7: Take off the heat, taste for salt and leave covered for 10 minutes before serving warm.
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 13 g
- Carbs
- 38 g
- Fat
- 14 g
- Fibre
- 14 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ciaudedda take?
- About 50 minutes in total: 20 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of lemon?
- Lime, or 2 tbsp bottled lemon juice per lemon (no zest from bottled juice).
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
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