Cook what you grow
Vignarola (Roman Spring Stew)
The Roman spring braise of fava beans, artichokes, and peas cooked soft together in olive oil with spring onions and mint, eaten with bread.
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Ingredients
serves 4From the garden
- 3 lb fava beans in the pod, shelled · about 2 cups of shelled beans
- 4 small small artichokes, trimmed to the heart and quartered
- 1½ cups shelled peas · from about 1.5 lb of pods, or frozen
- 6 spring onions or scallions, cut into 1-inch lengths
- ¼ cup fresh mint, leaves torn
From the pantry
- ⅓ cup olive oil · a generous hand is part of the dish
- ½ cup dry white wine
- 1 cup vegetable stock · water works too
- 1 lemon · half for the artichoke water, half squeezed over at the end
- crusty bread (optional) · for serving
- salt · to taste
- black pepper