Meanwhile, in a large braiser or sauté pan, lightly sauté the guanciale or pancetta in olive oil, until translucent and just beginning to brown around the edges.
Add the sliced spring onions and sauté for a minute or two, until they are soft and translucent.
Add the artichoke wedges to the pot, mix them with the onion and sauté gently for a minute. Then add a small ladleful of the vegetable broth and let them simmer for 5 minutes or so, until the broth is entirely evaporated and the artichoke is semi-tender.
Now add fava beans and peas, season with salt and pepper, mix, and sauté for another minute.