In a heavy saucepan, heat a little oil and the onion and garlic. Cook gently until soft and golden.
Add the broad beans, artichokes, peas and pancetta, stir for a few minutes then add the lemon juice and a splash of water.
Season with salt, cover with a lid and cook over gentle heat, adding a little more water if necessary, until soft. Cooking time really depends on the size of the beans, but they are done when you can pierce them easily with a knife.
Take off the heat and allow to rest for a few minutes, then drizzle with olive oil and stir through the mint leaves.