Vignarola Romana (Roman Spring Braise of Artichokes, Peas, Fava Beans & Lettuce) – Authentic Vatican City Recipe
Named after the market garden (vigna) growers around Rome: a sweet, emerald-green braise of spring vegetables.
- Country of Origin
- 🇻🇦 Vatican City (Southern Europe, Europe)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Artichoke hearts, Sweet green peas, Fava/butter beans, Fresh mint, Scallions
Ingredients for Vignarola Romana (Roman Spring Braise of Artichokes, Peas, Fava Beans & Lettuce) (4 Servings)
- 1.25 lbs (or 2.5 cups) artichoke hearts, prepped into bite-sized pieces
- 1.5 cups sweet green peas, washed and trimmed
- 1 cup fava/butter beans
- 1 medium onion and 3 cloves garlic, finely minced with fresh mint
- 1.5 tbsp traditional Vatican City seasoning (scallions, garlic, extra virgin olive oil)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown artichoke hearts for 5 minutes.
- Add minced onion, garlic, fresh mint, and scallions, garlic, extra virgin olive oil, stirring for 2 minutes until deeply aromatic.
- Add sweet green peas and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in fava/butter beans right before serving warm.