Vignarola (Roman Spring Vegetables) Recipe - Micaela Pavoncello
Inspired by the spring in Rome, this recipe makes the most of the fresh vegtables as prickly artichokes, and fresh fava beans and peas in their pods.
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Cooking tools:
- Melon baller
- Peeler
- Bread knife
- Cutting board
- Pot
- Stove
- Measuring cup
- Measuring spoon
- Spoon
- Mixing bowl
Ingredients
- 2 tablespoons olive oil
- 4 fresh white cippolini onions, peeled and quartered
- Juice of 1 lemon
- 2 small artichokes
- 1 cup fresh fava beans
- 1 cup fresh green peas
- 1 ½ teaspoons salt
- 4 leaves romaine lettuce, cut into 2-3 inch pieces
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