Vignarole

 Vignarole

This is my version of a great Italian spring vegetable stew which can only be made during the brief time artichokes are still in season and fresh peas and fava beans are in the market

It was dinner on Easter Sunday during the years I lived in Rome

This recipe, served with cooked farro, is for 8-10

This recipe is work and requires some experience and good luck to be able find sources for the ingredients

I make it once every spring

Trim 8 artichokes and slice them in eighths and place them in a bowl of water w juice of ½ lemon

In a large pan saute the artichoke slices in 2-3 tbs best quality olive oil until lightly browned over medium heat

Add a handful of chopped oregano and mint in equal parts, salt and pepper

Add ¼” of water or broth and continue cooking until it is almost evaporated

Shell 3 ½ lbs of peas and fava beans

Drop the fava beans into boiling water for two minutes and drain

In a large pot heat 2-3 tbs olive oil and 2 oz unsalted butter and saute 2 chopped medium red onions, then add the shelled peas and stir a minute, then add water or broth to cover and cook for 20 minutes over med-low heat

Add liquid more if necessary

Note: if you are using 9 oz package of frozen peas, which you can do, cooking time is two minutes

Now add the artichokes and juices, the fava beans

Cover the vegetables with a layer of individual romaine leaves and heat through, covered

Remove from heat and add 8-10 thin slices of prosciutto sliced into ribbons width-wise and 3 oz best quality olive oil and stir all the layers

Serve with a side of cooked farro