Vignarola is an absolutely delicious vegetable stew originated from the Italian region, Lazio. All the veggies are seasonally spring such as peas and artichokes. It’s the perfect dish to devour when transitioning from the cold winter into the warmer sunnier days of spring.
This recipe has the addition of salty pancetta but vegetarians and vegans can, of course, leave it out. In true TTI fashion, this recipe is not only simple to throw together but it doesn’t take much time at all. All you need is a 30-40 minute slot in your life to de-stress in the kitchen and treat yourself to this yummy bowl of vegetable heaven.
Vignarola – Roman Artichoke, Broad Bean and Pea stew (2-3 people)
- 1 garlic, clove, finely chopped
- 1/2 onion, finely chopped
- 100g pancetta, diced
- 50ml white wine
- 12 mint leaves, roughly chopped
- 4 artichokes, tinned in brine, quartered
- 200g broad beans, frozen or tinned
- 185g garden peas, frozen or tinned
- Vegetable broth
- 1 small gem lettuce, shredded.
- 1/2 lemon, juice
- Sea salt
- Ground black pepper
VIGNAROLA – ROMAN ARTICHOKE, BROAD BEAN AND PEA STEW (2-3 PEOPLE)
- DRIZZLE olive oil into a medium saucepan. ADD the garlic, onion and pancetta. On a low heat, FRY together until the vegetables have softened and pancetta slightly rendered.
- Pour in the wine, turn up the heat slightly and cook until you can’t smell the alcohol anymore.
- ADD the artichokes, broad beans, peas and half the mint.
- POUR in enough vegetable broth until it covers the artichokes and veggies half way. SEASON with salt and pepper. Bring to the BOIL and simmer for 20 minutes.
- Then, ADD the lettuce at the end and COOK for 5 more minutes. REMOVE from the heat and SEASON with the lemon juice. GARNISH with the remaining mint. SERVE warm or at room temperature.