Ciaudedda is a traditional dish originating from Basilicata. It's similar to the Neapolitan summer staple called ciambotta, but ciaudedda is prepared in springtime. This vegetable stew is made with a combination of artichokes, potatoes, fava beans, pancetta, onions, garlic, olive oil, salt, pepper, white wine, vegetable stock, and fresh herbs such as thyme, parsley, mint, and marjoram.

The pancetta, onions, garlic, artichokes, potatoes, and herbs are sautéed in olive oil. The heat is turned up high and the wine is added to the pot, followed by vegetable stock and fava beans. The stew is cooked until the ingredients become tender, and it's then served warm or at room temperature as a side or a main dish.