Claudedda Artichoke and Pancetta Stew

Claudedda Artichoke and Pancetta Stew

Description:

Claudedda is a traditional Sardinian stew, especially popular during spring when artichokes are in season. This rustic and hearty dish combines tender baby artichokes with savory pancetta, potatoes, and fresh herbs, all simmered in a fragrant broth. It’s earthy, flavorful, and perfect for a comforting meal with crusty bread.

Ingredients: (Serves 4)

8 baby artichokes, cleaned and halved

150g pancetta, diced (or guanciale)

2 medium potatoes, peeled and cubed

1 medium onion, finely chopped

2 garlic cloves, minced

1 tbsp olive oil

1 tbsp flat-leaf parsley, chopped

1 bay leaf

Salt and pepper, to taste

500ml vegetable or chicken broth

1 lemon, halved (for rubbing artichokes)

Optional: pinch of saffron or a few mint leaves

Instructions:

Prepare the artichokes:

Peel outer leaves, trim stems, and rub with lemon to avoid browning.

Halve or quarter depending on size.

Sauté the pancetta:

In a large saucepan or Dutch oven, heat olive oil.

Add diced pancetta and cook until lightly browned and fat renders.

Add aromatics:

Add chopped onion and garlic.

Cook for 2–3 minutes until translucent and fragrant.

Add vegetables:

Stir in potatoes, artichokes, bay leaf, and optional saffron or mint.

Season with salt and pepper.

Simmer:

Pour in broth. Bring to a boil, then reduce to a simmer.

Cover and cook for 25–30 minutes, or until artichokes and potatoes are tender.

Finish:

Sprinkle with chopped parsley.

Adjust seasoning as needed.

Serve:

Serve hot with rustic Sardinian bread or toasted sourdough.

Time Required:

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes Nutritional Information (Per Serving – Approximate)

Calories: 290 kcal

Protein: 10g

Fat: 18g

Carbohydrates: 22g

Fiber: 6g

Sugars: 2g

Sodium: 640mg

Note: Nutrition varies with exact ingredients and portion sizes.

Frequently Asked Questions (FAQ)

Q1: Can I use frozen artichokes?

A: Yes, frozen artichoke hearts work well. Thaw and pat them dry before adding.

Q2: What can I use instead of pancetta?

A: Bacon, guanciale, or even mushrooms (for vegetarian) can be substituted.

Q3: Can this dish be made vegetarian?

A: Yes! Replace pancetta with mushrooms or chickpeas, and use vegetable broth.

Q4: What kind of potatoes work best?

A: Waxy potatoes like Yukon Gold or red potatoes hold shape best in stew.

Q5: Can it be made ahead of time?

A: Absolutely! Flavors deepen overnight. Just reheat gently before

serving.

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