Italian Spring Stew with Artichokes, Fava Beans & Peas (Vignarola Recipe)
A classic Italian spring stew made with artichokes, fava beans, and peas. This traditional Roman vignarola recipe is fresh, simple, and full of seasonal flavor.
Ingredients
- 3 Tbsp. olive oil
- 1 cup chopped onion you can use Spring onions
- 2 Tbsp. minced garlic
- 3 artichokes cleaned & sliced
- 1 cup fava beans peeled
- 1 cup peas shelled
- 3 cups romaine lettuce chopped
- 1 cup white wine
- 1/2-1 cup vegetable stock
- salt and pepper to taste
Instructions
- Build the base Heat olive oil in a large pan. Add onions and garlic. Cook until soft and fragrant.
- Cook the artichokes Add sliced artichokes first and cook for 5–7 minutes until they begin to soften.
- Deglaze Pour in white wine (if using) and let it reduce slightly.
- Add the vegetables Stir in fava beans, peas, and chopped romaine.
- Simmer Add vegetable broth, cover, and cook on low for 15–20 minutes until everything is tender and silky.
- Finish Season with salt and pepper. Stir in fresh mint or parsley right before serving.
Notes
Cleaning Artichokes: Fresh artichokes are beautiful but a little tricky to prep. Start by trimming the tough outer leaves and cutting off the sharp tips. Remove the stem and peel away any fibrous layers until you reach the tender heart. Slice and cook immediately to prevent browning, or toss with a little lemon juice. If you’d rather skip the prep, many grocery stores now sell pre-cleaned, trimmed artichoke hearts—perfect for a quick, no-fuss vignarola.