“Vignole” Spring Vegetable Stew - Delicious italian recipe - Filippo Berio

Ingredients

• 6 small fresh artichokes, cleaned, finely chopped and placed in lemon water
• 2 Cups Freshly shelled Fava Beans
• 2 Medium Onions, Peeled And Diced
• 2 ounces Diced Pancetta
• 3 Cloves Garlic, Peeled and Minced
• 2 Cups Fresh shelled Peas
• 1 large bunch washed, Dried and Chopped Swiss Chard
• 5 Tablespoons Filippo Berio Gran Cru Umbro Extra Vergin Olive Oil
• 3 Cups Chicken or Vegetable Broth
• Salt
• Pepper
• 1 tbs Chopped Fresh Mint
• 1 tbs Chopped Fresh Parsley
• Extra Virgin Olive Oil