La vignarola recipe (Roman spring stew)
Broad beans, artichokes and asparagus, gently simmered in broth, then scattered with herbs. This is a dish made for spring.
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Ingredients
- 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 mint, coarsely chopped (loosely packed)
- ¾ cup flat-leaf parsley, coarsely chopped (firmly packed)
- Finely grated rind and juice of ½ lemon
- To serve: crusty white bread
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