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Fava beans, peas and artichokes (Vignarola alla romana)

The Vignarola, one of the most traditional Roman recipes. Fava beans, artichokes and fresh peas. A healthy and vegan-friendly treat.
Prep Time30 mins
Cook Time20 mins
Course: main courses
Cuisine: Italiana
Keyword: artichokes, fava beans, peas
Servings: 2
Calories: 176kcal
Author: Mia Mattarello

Ingredients

  • 1 Medium onion
  • 150 g Fava beans weight of the beans already peeled
  • 150 g Peas
  • 2 Artichokes
  • 1/3 glass Dry white wine
  • 2 leaves Mint or a teaspoon of dried
  • Parsley
  • 1 Cayenne
  • Salt
  • Black pepper
  • Olive oil

Instructions

  • Attention: Peeling fava beans and artichokes leaves your hands a little brown and it takes a while to get them out. Use gloves, if you want to avoid it.
  • Remove the fava beans and peas from the pods, if you haven't already bought them clean.
  • Chop the onion.
  • Peel the artichokes, removing the hard outer leaves and the "woody" centre from the inside. Cut them into thin slices. If they are not going to be used immediately, put them in water with a squeeze of lemon so that they do not rust.
  • Poach the onion in a pan with 3 spoonfuls of olive oil, over medium heat.
  • When they start to get colored, raise the heat a little and add the artichokes and cayenne pepper, if you like it spicy.
  • After a couple of minutes, add the beans.
  • After 2 minutes, add the peas.
  • After another couple of minutes, add the white wine.
  • When the alcohol has evaporated (when it no longer smells of alcohol), lower the heat to between low and moderate, add a couple of ladles of water, salt and pepper to taste.
  • Stir, cover the pan and leave for 10 minutes.
  • Watch what you are doing at all times. Depending on the vegetables, the pan and the fire, the times can be shortened or lengthened a little. Make sure that the vegetables do not run out of liquid, and add a little water if necessary.
  • Check that the vegetables are at the cooking point you are interested in, add salt if necessary, and add the parsley and mint.
  • Turn off the heat, stir and serve the Vignarola after a minute's rest.