Roman Vignarola with Mint and Pecorino

⏱ 50 min · Serves 4

Rome's great spring braise: artichokes, broad beans and peas stewed slowly in olive oil until sweet and silky, lifted with mint and a shower of salty pecorino. Serve it warm with crusty bread, or spoon it over pasta.

Per serving: 410 kcal · 19.0g protein · 30.0g carbs · 23.0g fat

Ingredients

• 4 globe artichokes (or 8 small ones)
• 1 lemon, halved
• 400 g podded broad beans (fresh or frozen)
• 300 g podded peas (fresh or frozen)
• 1 bunch spring onions, sliced (about 6)
• 100 g pancetta or guanciale, diced (optional)
• 1 small head romaine or 1 round lettuce, shredded (optional but traditional)
• 5 tbsp extra virgin olive oil
• 150 ml water or light vegetable stock
• 1 small glass dry white wine (100 ml)
• Small handful mint leaves, torn
• Small handful flat-leaf parsley, chopped
• 40 g pecorino romano, grated
• Salt and black pepper

Method

1. Fill a bowl with cold water and squeeze in the juice of one lemon half. Snap off the tough outer artichoke leaves, trim the tops, peel the stalks, halve and scoop out any hairy choke. Cut into wedges and drop straight into the lemon water.
2. If using frozen broad beans, blanch 2 minutes in boiling water, drain and slip off the pale skins for the sweetest result. Fresh young beans can stay unpeeled.
3. Warm the olive oil in a wide, deep pan over medium heat. Add the pancetta, if using, and cook 3-4 minutes until the fat renders. Add the spring onions and soften for 3 minutes without colouring.
4. Drain the artichokes and add them to the pan with a good pinch of salt. Toss to coat, then pour in the wine and let it bubble away for 2 minutes.
5. Add the water or stock, cover, and simmer gently for 12-15 minutes, until the artichokes are nearly tender.
6. Stir in the broad beans and peas, cover again and cook 8-10 minutes more, adding a splash of water if the pan looks dry. Everything should be soft and glossy, not crunchy.
7. Fold through the shredded lettuce and half the mint, cook 2 minutes until wilted, then taste and season well with salt and pepper.
8. Take off the heat, rest 5 minutes, then scatter with the remaining mint, the parsley and the grated pecorino. Serve warm or at room temperature with bread.