Italian Artichoke and Pea Stew (Vignarola)
Let yourself be transported by this typical Roman dish, Vignarola, which captures all the sweetness of the Italian spring. Imagine tender artichoke hearts, sweet peas freshly picked, all slowly simmered in a broth perfumed with olive oil and fresh mint. It's a light, meatless stew, but so flavorful that it will take you on a journey between the trattorias of Rome and the sun-drenched gardens of Lazio. You can enjoy it on its own, with a slice of crusty bread, or use it to accompany grilled fish or white meat. With every bite, you'll feel the love of Italian cuisine for seasonal vegetables and aromatic herbs.
Ingredients
- Artichoke hearts6
- Fresh peas (or frozen)200 g
- Onion1
- Garlic2 cloves
- Dry white wine (non-alcoholic, or vegetable broth)100 ml
- Vegetable broth200 ml
- Extra virgin olive oil3 tbsp
- Fresh mintA few leaves
- Salt and black pepperTo taste
Instructions
- 1
Clean the artichokes: remove the tough outer leaves, cut off the top and stems, then cut into quarters. Remove any choke if present.
- 2
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté for 2-3 minutes until translucent.
- 3
Add the artichoke quarters, peas, non-alcoholic white wine (or broth), and vegetable broth. Season with salt and pepper, and mix well.
- 4
Cover and simmer over low heat for 20 minutes, until the artichokes are tender and the sauce has slightly reduced.
- 5
Remove from heat, add the chopped mint leaves. Gently stir and serve hot, as a side dish or main course with Italian bread.
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