La vignarola


This Roman spring stew is lovely on its own with some bread, or as part of a spring lunch.

You'll need

8 globe artichokes, stalks trimmed 400 gm each podded peas and broad beans (about 1.2kg unpodded) 1½ tbsp extra-virgin olive oil, plus extra to serve 4 spring onions, thickly sliced 2 garlic cloves, thinly sliced 6 prosciutto slices, coarsely torn 1 bunch asparagus, trimmed and halved 400 ml chicken or vegetable stock 2 cups (loosely packed) mint, coarsely chopped ¾ cup (firmly packed) flat-leaf parsley, coarsely chopped Finely grated rind and juice of ½ lemon To serve: crusty white bread

Method

  • 01
  • Blanch artichokes, in batches, until just tender (8-10 minutes). Cool slightly, peel away outer green leaves and trim tops by 2cm, then remove hairy choke with a teaspoon. Set aside.
  • 02
  • Blanch peas and broad beans separately until just tender (2-4 minutes), refresh in iced water, drain, then peel broad beans and set aside.
  • 03
  • Heat olive oil in a wide shallow saucepan over medium heat, add spring onion, garlic and prosciutto, sauté until tender (5-10 minutes), add artichoke, asparagus and stock, cover and simmer over low heat until artichoke is very tender (5-10 minutes). Add peas and beans, cover and simmer until very tender (3-5 minutes). Add mint, parsley, lemon rind and juice, cook until herbs wilt (1 minute). Drizzle with extra olive oil, serve warm with bread.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Roman dry white such as Frascati.

Featured in

Oct 2010

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