La vignarola (Roman spring stew)

Broad beans, artichokes and asparagus, gently simmered in broth, then scattered with herbs. This is a dish made for spring.

Serves 4

Prep

30M

Cook

30M

Total

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This Roman spring stew is lovely on its own with some bread, or as part of a spring lunch.

Ingredients

8 globe artichokes, stalks trimmed

400 gm each podded peas and broad beans (about 1.2kg unpodded)

1½ tbsp extra-virgin olive oil, plus extra to serve

4 spring onions, thickly sliced

2 garlic cloves, thinly sliced

6 prosciutto slices, coarsely torn

1 bunch asparagus, trimmed and halved

400 ml chicken or vegetable stock

2 cups mint, coarsely chopped (loosely packed)

¾ cup flat-leaf parsley, coarsely chopped (firmly packed)

Finely grated rind and juice of ½ lemon

To serve: crusty white bread

Method

Main

1.Blanch artichokes, in batches, until just tender (8-10 minutes). Cool slightly, peel away outer green leaves and trim tops by 2cm, then remove hairy choke with a teaspoon. Set aside.

2.Blanch peas and broad beans separately until just tender (2-4 minutes), refresh in iced water, drain, then peel broad beans and set aside.

3.Heat olive oil in a wide shallow saucepan over medium heat, add spring onion, garlic and prosciutto, sauté until tender (5-10 minutes), add artichoke, asparagus and stock, cover and simmer over low heat until artichoke is very tender (5-10 minutes). Add peas and beans, cover and simmer until very tender (3-5 minutes). Add mint, parsley, lemon rind and juice, cook until herbs wilt (1 minute). Drizzle with extra olive oil, serve warm with bread.

Drink Suggestion: Roman dry white such as Frascati. Drink suggestion by Max Allen
Notes

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

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