Method

• 1.
  Fill a large bowl with water and lemon juice. To clean the artichokes, using a vegetable peeler, peel the stem, then remove the tough outer leaves. Once you reach the softer leaves, use a serrated knife to trim one-third from the top. Cut the artichoke in half lengthways, so you can reach the hairy choke, then scrape it out with a small knife and discard. Place artichoke halves in lemon water. Repeat with remaining artichokes.
• 2.
  Peel and discard the grey outer skins from the broad beans and set aside.
• 3.
  Heat oil in a large, deep frypan over medium heat. Add pancetta and cook, turning once, for 2 minutes or until crisp and golden. Remove from pan and drain on paper towel, then set aside.
• 4.
  Reduce heat to medium-low and add spring onion to the pan. Cook, stirring, for 2-3 minutes until softened. Add the artichoke and 3/4 cup (180ml) water, then season. Cover with a lid and cook for 10 minutes, then add the peas, broad beans and lettuce leaves, and cook for a further 4-5 minutes until artichokes and lettuce are tender.
• 5.
  Place artichokes and lettuce on a serving dish and scatter with peas and broad beans. Break over crispy pancetta, then garnish with herbs, chilli and pecorino.