Vignarola Recipe - Great Italian Chefs
Valeria Necchio's vignarola recipe is a delightful Roman vegetable stew of artichokes, broad beans, peas and lemon.
Ingredients
- 1 lemon
- 4 artichokes, large
- 6 tbsp of extra virgin olive oil
- 6 spring onions, trimmed and sliced
- 150ml of white wine
- 300g of shelled peas, (about 1kg in their pods)
- 300g of broad beans, (about 1kg in their pods)
- 1 handful of mint leaves, roughly torn or finely chopped parsley
- sea salt
- freshly ground black pepper
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