Vignarola Roman Spring Vegetable Braise

Ingredients

• 4 to 5 medium globe artichokes
• Juice of half a lemon
• 2 pounds (1 kilogram) whole fava beans in their pods
• 2 pounds (1 kilogram) fresh peas in their pods (or about 1 pound of shelled fresh or frozen peas)
• 1.5 ounces (40 grams) pancetta, thinly sliced and chopped into thin strips
• 2 tablespoons olive oil
• 2 small spring onions (or 1 regular onion), sliced finely
• 1 small head Romaine lettuce, shredded finely
• Salt and freshly ground pepper
• 1 handful of mint, torn
• Crusty bread (optional)

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag