Vignarola Recipe By George Ryle

Ingredients

• 2 globe artichokes
• 250g fresh pea pods
• 250g fresh broad bean pods
• 2 banana shallots, peeled and finely diced
• 4 cloves of garlic, peeled and finely sliced
• 200ml dry white wine or Noilly Prat Original Dry Vermouth
• 200ml homemade chicken stock
• 1 head of gem lettuce, washed and cut into wedges
• white wine vinegar
• 2 fresh bay leaves
• 5 sprigs of fresh mint
• 1 unwaxed lemon
• extra virgin olive oil