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If you are using fresh peas and broad beans still in their pods, remove them from their pods into separate bowls.
Sweat the bacon (if using), onion, garlic, chilli and seasoning with the 5 tablespoons of oil in a large saucepan over a medium heat for around 5 minutes until the onion is translucent.
Pour in the wine and allow to reduce for a few minutes.
Add the hot water and the peas.
Cook the peas for around 30 minutes so that they lose their colour but gain sweetness.
While the peas are cooking, in a separate pan, boil the broad beans for 3-5 minutes until just tender, then drain and put them into a bowl of cold water to cool.
If you are using fresh broad beans, remove and discard the tough outer skin of each bean so that you are left with only the bright green centre bean. If you have used the small, young frozen ones that are tender, you shouldn’t need to shell them.
Cook the fresh or frozen artichokes in a saucepan of boiling salted water for about 10-15 minutes until just tender.
Remove and drain but save the cooking liquor if they were fresh. If you are using tinned artichokes, rinse them in cold water to remove the brine and then heat them in a saucepan of boiling water for 3-4 minutes before adding to the peas.
Add the cooked broad beans and artichokes to the pan with the cooked peas, along with 300ml of artichoke water or hot water.
Stir and cook everything together over a low heat for 30 minutes.
Adjust the seasoning as necessary and serve scattered with the parsley, mint and a swirl of your best extra-virgin olive oil.