Vignarola is a Roman dish to welcome spring made with in season peas, beans and artichokes. The word vignarola comes from the old practice of planting vegetables between grapevines. Vignarola can be more than just a vegetable side dish with lamb chops; offer it as crostini with crusty bread or use it as a sauce for a short cut of pasta like rigatoni or fusilli.
- 8 baby artichokes orpackage frozen artichoke hearts, thawed
- 2 lemons, juiced
- 2 tablespoons olive oil
- 1 small bunch scallions, trimmed and thinly sliced into rounds
- 1/4 pound Speck, pancetta or prosciutto di Parma, minced
- 1/2 cup chicken broth
- 2 cups fresh or frozen peas
- 2 cups fresh or frozen fava or lima beans
- 1 cup hearts of Romaine lettuce, torn into small pieces
- 1/4 cup fresh minced mint
- Trim the stem ends of the artichokes and remove any tough outer leaves. Cut them in half lengthwise and scrape out any hairy choke; for baby artichokes, this may not be necessary. Cut the artichoke halves crosswise into thin slices and place them in a bowl of cold water. Add the lemon juice and toss the pieces in the water. Set aside until ready to cook, then drain the slices well.
- Heat the olive oil in a large sauté pan over medium heat; add the scallions and speck, pancetta or prosciutto and cook until the scallions soften. Add the artichokes and broth and cook covered about 10 minutes. Add the fava beans and cook for 3 minutes; add the peas and lettuce and cook 5 minutes. Mix all well. Season with salt and pepper to taste. Just before serving, add the mint.
This recipe was featured on Season 28 - Episode 2801.