spring vegetable stew

INGREDIENTS

• 2 lemons, halved
• 5 large artichokes (about 12 ounces each)
• 11/2 cups shelled fresh or frozen fava beans, or shelled frozen edamame
• 1/4 cup extra-virgin olive oil, plus more as needed
• 1 large onion, thinly sliced
• 1 sprig oregano, optional
• 2 ounces guanciale or pancetta, slivered
• Salt
• 2 cups shelled (fresh or frozen) peas
• 1/4 cup chopped parsley
• 2 tablespoons chopped mint
• * teaspoon lemon juice, plus more to taste
• Freshly ground black pepper.