📝 About This Recipe
Inspired by the classic Roman 'Vignole', this vibrant stew is a celebration of spring’s most prized treasures. Tender baby artichokes, sweet broad beans, and delicate peas are braised in a fragrant white wine broth enriched with salty pancetta and fresh mint. It is a silky, verdant masterpiece that captures the essence of the Mediterranean garden in every spoonful.
🥗 Ingredients
The Base
- 4 ounces Pancetta (thick-cut and diced into small cubes)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 4 pieces Spring Onions (whites and light green parts, thinly sliced)
- 3 pieces Garlic Cloves (thinly sliced)
The Vegetables
- 2 pounds Broad Beans (Fava) (in pods; shelled and blanched)
- 6-8 pieces Baby Artichokes (trimmed, cleaned, and quartered)
- 1 cup English Peas (freshly shelled)
- 1 piece Lemon (juiced, for preventing artichoke browning)
The Braising Liquid & Herbs
- 1/2 cup Dry White Wine (such as Pinot Grigio or Vermentino)
- 1.5 cups Vegetable or Chicken Stock (low sodium)
- 1/4 cup Fresh Mint Leaves (torn or chiffonade)
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Prepare a bowl of 'acidulated water' by filling a medium bowl with cold water and the juice of half a lemon. This prevents the artichokes from oxidizing.
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2
Trim the artichokes by removing the tough outer leaves until you reach the pale yellow core. Trim the stem, cut off the top inch of the leaves, and quarter them lengthwise. Immediately drop them into the lemon water.
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3
Blanch the shelled broad beans in boiling water for 2 minutes. Drain and immediately plunge into an ice bath. Once cool, pinch the dull skin to pop out the bright green bean inside. Set aside.
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4
In a wide, heavy-bottomed Dutch oven or deep skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until the fat has rendered and the edges are golden brown, about 5-7 minutes.
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5
Add the sliced spring onions to the pan. Sauté for 3-4 minutes until softened but not browned. Stir in the sliced garlic and cook for another 60 seconds until fragrant.
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6
Drain the artichokes and pat them dry. Add them to the pan, stirring to coat them in the flavorful pancetta fat. Season lightly with salt and pepper.
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7
Pour in the white wine. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan. Let the wine simmer and reduce by half, about 3 minutes.
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8
Add the stock until it reaches about halfway up the artichokes. Bring to a gentle simmer, then cover the pot with a tight-fitting lid. Reduce heat to low and cook for 15-20 minutes until the artichokes are tender when pierced with a knife.
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9
Stir in the shelled broad beans and the fresh peas. These require very little cooking time and you want to preserve their vibrant color.
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10
Cover and cook for an additional 5-7 minutes. The liquid should have reduced into a light, silky sauce. If it is too thin, simmer uncovered for the last 2 minutes.
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11
Remove from heat. Stir in the fresh mint and parsley. The residual heat will release the oils from the herbs without dulling their flavor.
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12
Taste and adjust seasoning with additional salt, pepper, or a squeeze of the remaining lemon juice for brightness.
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13
Drizzle with a final flourish of high-quality extra virgin olive oil before serving warm or at room temperature.
💡 Chef's Tips
For the best flavor, use fresh broad beans; if using frozen, ensure they are fully thawed and peeled before adding. Don't rush the artichoke cleaning—removing all the woody outer leaves is the difference between a tender stew and a fibrous one. If you want a vegetarian version, omit the pancetta and add a pinch of smoked salt or a piece of Parmesan rind to the simmering broth for depth. Always add the fresh mint at the very end to prevent it from turning bitter or black. This dish actually tastes even better the next day as the flavors meld, though the vegetables will lose some of their bright green hue.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough rubbed with a raw garlic clove. Pair with a crisp, high-acidity white wine like a Greco di Tufo or a Sauvignon Blanc. Top with a generous grating of Pecorino Romano cheese for a salty, sharp finish. Serve as a 'Contorno' (side dish) alongside roasted lamb or grilled sea bass. Spoon over a bed of creamy soft polenta for a more substantial main course.