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Vignarola
Artichoke, broad bean and pea stew
Vignarola: Rome's spring stew of artichokes, broad beans and peas (vegan version)
Vignarola is the dish Romans wait for all year: for a few weeks in April and May, when the first artichokes, broad beans and peas all arrive at once at the markets of Campo de' Fiori and Testaccio, they are stewed together gently with spring onion, lettuce and mint. It is eaten as a side or a light main with bread. Romans usually add a little guanciale (cured pork cheek); this version leaves it out and is fully vegan. Chef's tip: add the peas and broad beans only for the last few minutes; they should stay bright green and sweet.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 1 lemonhalved
- 5 tbsp extra virgin olive oil
- 4 spring onionssliced
- ¾ cup water
- 1 ⅛ lb shelled broad beansfresh or frozen
- 10 ½ oz shelled peasfresh or frozen
- 1 small romaine lettuceshredded
- 10 mint leaves
- 1 tsp salt
- ½ tsp black pepper
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Method
0/5 doneStep 1: Trim 4 small young artichokes down to the pale, tender leaves, peel the stalks, cut into wedges and remove any fuzzy choke. Drop into water with the juice of 1 lemon.
Step 2: Heat 5 tbsp extra virgin olive oil in a wide pan and cook 4 spring onions for 4 minutes, until soft. Add the drained artichokes and ¾ cup water, cover and simmer for 12–15 minutes, until tender when pierced.
19 minStep 3: If the broad beans are large, slip them out of their pale skins.
Step 4: Add 1 ⅛ lb shelled broad beans, 10 ½ oz shelled peas, 1 small romaine lettuce and 1 tsp salt and cook uncovered for 5–7 minutes, until the peas and beans are tender and bright green. Common mistake: adding them with the artichokes; they turn grey and starchy.
7 minStep 5: Stir in 10 mint leaves and ½ tsp black pepper, drizzle with more oil and serve warm.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 11 g
- Carbs
- 25 g
- Fat
- 10 g
- Fibre
- 11 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does vignarola take?
- About 70 minutes in total: 40 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of lemon?
- Lime, or 2 tbsp bottled lemon juice per lemon (no zest from bottled juice).
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
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