La vignarola (Roman spring stew)

Broad beans, artichokes and asparagus, gently simmered in broth, then scattered with herbs. This is a dish made for spring.
La vignarola

La vignarola

Ben Dearnley

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




1.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.
2.Blanch peas and broad beans separately until just tender (2-4 minutes), refresh in iced water, drain, then peel broad beans and set aside.
3.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.

Drink Suggestion: Roman dry white such as Frascati. Drink suggestion by Max Allen


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