3 cups dry cannellini beans
1 quart chicken or pork stock
2 cups water
4 pounds wild boar (cinghiale) roast, cut into serving-size pieces
1/4 cup olive oil
8 ounces fresh porcini, chanterelles or stemmed shiitake mushrooms, thickly sliced
1/4 cup chopped garlic
1/4 cup minced fresh rosemary
sea salt and ground black pepper to taste
8 large artichoke hearts, cut into eighths
2 large fennel bulbs, cored and thinly sliced
1/4 cup olive oil
2 tablespoons minced garlic
1/2 teaspoon crushed red pepper flakes
1/2 cup white wine
1/4 cup freshly squeezed lemon juice
extra-virgin olive oil for drizzling
1/2 cup grated pecorino Toscano (or pecorino Romano) cheese
1/2 cup chopped Italian flat leaf parsley
1 lemon, zested
Soak beans in ample cold water overnight.
Drain cannellini beans and pour into a large Dutch oven along with chicken stock and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 1 hour, skimming any foam that forms. Remove boar from the refrigerator and allow to rest at room temperature during this time.
Heat 1/4-cup olive oil in a large skillet over high heat until it begins to smoke. Add boar pieces, and sear until browned on all sides. Remove seared boar, and place into the pot, on top of the gently simmering beans. Heat the skillet until smoking once again, then stir in porcini mushrooms and cook for 2 minutes to soften. Add 1/4 cup garlic and continue cooking until the garlic has turned golden brown. Sprinkle with chopped rosemary and cook for 30 seconds more before adding the mushrooms to the boar and beans.
Cover, and continue simmering the boar and beans until both are tender, adding additional water if needed, about 1 1/2 hours. Once ready, season lightly to taste with sea salt and freshly ground pepper.
When the beans are nearly ready, place the artichoke hearts into a