Step 1

In a nonstick frying pan, dry-fry the pancetta slices, if using, for 1 min on each side until crisp. Set aside on a sheet of kitchen roll.

Step 2

Add the olive oil to the frying pan and fry the spring onions for 1-2 mins until just soft. Add the broad beans, peas and hot stock, then simmer for 2 mins. Add the artichokes and simmer for 2 mins more.

Step 3

Crumble the pancetta into the pan and stir in the parsley. Serve immediately.