Roman Spring Vegetable Casserole with Artichokes Peas Fava Beans and Romaine Lettuce or ala Vignarola

Roman Spring Vegetable Casserole with Artichokes, Peas, Fava Beans, and Romaine Lettuce or ala Vignarola

Roman Spring Vegetable Casserole with Artichokes, Peas, Fava Beans, and Romaine Lettuce or ala Vignarola

By Food Network
Serves 8

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Details
  • Servings:   8
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • mediterranean
Comments
Ingredients
  • 1/2 lemon
  • 4 to 5 medium globe artichokes
  • 2 pounds young fava beans in their pods, about 2 cups shelled
  • 1 large head of romaine lettuce
  • 2 to 3 fresh spring onions or 2 cups very thinly sliced medium white onions
  • 1/2 cup extra virgin olive oil
  • Salt
  • 2 pounds fresh, young peas in their pods, about 2 cups shelled
Instructions

Roman Spring Vegetable Casserole with Artichokes, Peas, Fava Beans, and Romaine Lettuce or ala Vignarola serves 8 original recipe by Food Network.

View original preparation instructions

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