A traditional Italian Mixed Vegetables recipe from Rome! With fava (broad beans), peas, lettuce, mint, spring onions and artichokes, the name of the dish is a direct reference to the vegetables that traditionally grew 'between the grape rows' (vignarola) in Spring.
4leavesfresh mintspearmint to replace the traditional pennyroyal
5tbspolive oilextra virgin
fine saltto taste
black pepperto taste
Instructions
Thinly slice the spring onions. Quarter the artichoke hearts if they aren't already. Cut the lettuce into bite-size pieces.
Cover the bottom of a large skillet generously with olive oil. Heat the oil over medium heat. Sauté the thinly sliced spring onions to the pan and cook until they are tender.
5 tbsp olive oil, 2 spring onions
Add the quartered artichoke hearts to the pan with the onions along with ½ cup of filtered water. Cook covered for 5 minutes.
6 artichoke hearts
Add the fava (broad beans) and peas to the pan. Add a ¼ cup of water and cook covered for 15 minutes. Check periodically to see if the vegetables have reached the level of tenderness that you prefer.
9 oz fava beans, 4 oz peas
When the rest of the vegetables are cooked to your liking, add bite-size pieces of the lettuce. Give everything a quick stir and cook for about a minute to wilt the lettuce.
5 leaves romaine lettuce
Add the mint at the end (off the heat), letting it infuse the vegetables for a minute or so before serving. Salt and pepper to taste. Buon appetito!
4 leaves fresh mint, fine salt, black pepper
Video
Notes
Make it Faster! Use frozen peas and/or canned artichoke hearts to make this dish more quickly or when the fresh ingredients aren't in season.