Ingredients: Per 4 servings
Cut off the tips of the artichoke leaves and trim with care. Remove the outer, more fibrous, leaves; the fibrous part of the stalk and the fury part inside. Chop a medium-sized onion and sauté in a little oil and diced pancetta. Cut artichokes into pieces and add to the pan with spicy peperoncino and a little wine. Add a small ladleful of broth and salt. Cover and stew for about 10 minutes over medium heat. Then add the Swiss chard, previously washed, wrung dry and roughly chopped. Continue cooking for about another 10 minutes. Serve stewed vegetables immediately.