Shell the broad beans and peas.

Clean the artichokes, remove tough parts, and place in lemon water to prevent oxidation.

Slice the spring onions into thin rings and dice the potatoes.

Cut the pork belly into small pieces.

Heat the oil in a large pot (preferably terracotta) and gently sauté the pork belly and spring onions over low heat.

When soft and slightly shiny, add the broad beans and stir.

Add the artichokes, garlic, and some chopped parsley.

Add the potatoes, then lastly the peas.

Add about 1 liter of water (the vegetables should be just covered).

Cover and cook over low heat for about 60 minutes, stirring occasionally.

Add salt only at the end of the cooking time.

Serve hot and sprinkle with some fresh parsley.