Prep Onions: Start by trimming the ends off the scallions and removing the outer layers.
3 scallions
Shell Peas and Beans: Next, take out the peas and fava beans from their pods and keep them together in a bowl.
2 1/3 cups shelled fava beans, 1 3/4 cups shelled peas
Prep Artichokes and Asparagus: Clean the artichokes until you get to the hearts and cut them into wedges. Trim the asparagus by removing the tough bottom part of the stems.
3 artichokes, 3 1/2 cups asparagus
Make Veggie Broth: In a high-sided pot, add about 6 1/3 cups of water, then toss in the carrot, asparagus stems, outer shells of the peas and beans, and the scraps from the artichokes and scallions. Season with salt, bring it to a boil, and let it simmer on low heat for about 30 minutes.
6 1/3 cups water, 1 carrot, Salt
Sauté Scallions: In a separate pan, gently cook the chopped scallions in a bit of olive oil until golden, then add the pancetta cubes and ground veal. Cook on high heat until well browned.
3.5 ounces pancetta, Olive oil, 1/2 pound ground veal
Add Artichokes: Mix in the artichoke hearts with the meat and pancetta, let them stew together, then pour in 3-4 ladles of the veggie broth and bring to a boil.
Include Legumes: Stir in the shelled peas and beans, season with salt and pepper, and cook for about 15 minutes, adding more boiling broth as needed.
Black pepper
Finish with Asparagus: Finally, add the asparagus tips and cook for another 5 minutes on low heat.
Serve: Once done, ladle the Garmugia into bowls, drizzle with a bit of raw olive oil, and serve with slices of toasted bread on the side.
8 slices of toasted bread