Artichoke, Peas, Fava & Lettuce Stew
Vignarola By Katie Parla & Kristina Gill April is a spectacular month for Roman produce; the highlight is vignarola season, the short window in which the dish’s
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Cooking tools:
- Skillet
- Pot
- Mixing bowl
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
- Stove
- Citrus press
- Serving bowl
- Plate
Ingredients
- 1 1/2 cups shelled fava beans (from about 2 pounds in pods)
- 1/4 cup extra-virgin olive oil, plus more as needed
- 3 1/2 ounces Guanciale or pancetta, diced
- 2 garlic cloves, smashed
- 4 tender young globe artichokes, cleaned and quartered
- Sea salt
- freshly ground black pepper
- 6 sprigs fresh mint
- 1/2 cup dry white wine
- Water or Vegetable Broth
- 1 1/2 cups fresh or frozen shelled peas (from about 2 pounds in pods)
- 4 spring onions or scallions (white parts only), thinly sliced
- 1 small head romaine lettuce, shredded crosswise into 1/2-inch strips (4 cups)
- 1 1/2 tablespoons lemon juice (from 1/2 lemon; optional)
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