Vignarola
Vignarola is a celebration of spring made with artichokes, spring peas and fresh fava beans.
Servings 6
Calories 199kcal
Ingredients
- 2 green onions cut into half inch pieces
- 2 globe artichokes cleaned
- 200 g of lattuga romana Romaine lettuce
- 300 g fresh peas Shelled
- 300 g fresh fava beans Shelled
- 2 tablespoons extra virgin olive oil
- 50 g of pancetta or Guanciale Optional
- Salt and pepper to taste
Instructions
- Cut the green onions into half inch pieces.
- Sauté the onions in the olive oil over low flame until translucent and tender.
- While the onions are cooking cut the lettuce into thin strips width-wise.
- Clean the artichokes by pulling off the tough outer leaves and paring away the outer layer of the stem.
- Cut off the top ¼ to ⅓ of the artichoke.
- Remove the inner beard using a melon baller, then place in acidulated water (juice of two lemons + 3 cups water).
- Cut the artichokes into quarters and cut each quarter into three wedges, then return to the acidulated water.
- Add the lettuce and artichokes to the onions, Cover and cook over low flame for about 10 minutes.
- Add water by the tablespoon full as needed to keep the vegetables from overcooking and burning.
- Add the fava beans and peas.
- Cover and cook over low flame for about 20 minutes or until all the vegetables are just tender.
- Continue to add water by the tablespoonful while cooking, as needed.
- Serve vignarola hot or at room temperature. It’s delicious on its own or as a topping for bruschetta or on pasta.
Nutrition
Serving: 80g | Calories: 199kcal | Carbohydrates: 23g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 104mg | Potassium: 524mg | Fiber: 8g | Sugar: 5g | Vitamin A: 3342IU | Vitamin C: 27mg | Calcium: 64mg | Iron: 2mg