I am a huge fan of vegetables, but artichokes and fava beans are certainly two of my favorites. Since both are classic spring vegetables, I am always looking for new and delicious ways to prepare them when they arrive at the markets each year. I first came across a recipe for Vignole in a tiny Umbrian cookbook and immediately decided to give it a try. Although I discovered it in that cookbook, Vignole actually originated in Rome and is a traditional Roman spring vegetable stew designed to showcase the very best produce of the season, particularly artichokes, fava beans, and peas.
As I searched for other versions of this dish, I discovered that, like many Italian recipes, every region seems to have its own interpretation. Some versions include additional vegetables or greens, and sometimes the dish even goes by a different name. I cooked all my vegetables in one pot, simply adding them according to how long each takes to cook. Chopped greens are often included in Vignole, and I added bietole, or Swiss chard, though spinach works just as well.
To add a little depth of flavor, many recipes include a small amount of diced pancetta or prosciutto. If you decide to add it, be sure to dice it finely so it melts into the stew. If you prefer a vegetarian version, simply omit the meat and substitute vegetable broth for the chicken broth. Other vegetables such as leeks or asparagus are also wonderful additions, though when I prepared this particular version, leeks were nowhere to be found.
While Vignole is traditionally enjoyed as a rustic stew, it is also delicious tossed with freshly cooked pasta. Although fresh artichokes are always best, frozen artichokes can certainly be used in a pinch. Serve the stew warm rather than piping hot so the delicate spring flavors can truly shine. Finish each bowl with a drizzle of young extra virgin olive oil and, if you like, a sprinkling of grated Parmesan or Pecorino cheese. When I made this, I happened to have some celery leaf pesto in the refrigerator and added a spoonful to my bowl, which turned out to be a wonderful finishing touch.
Buon Appetito!
Deborah MeleÂ
Ingredients
- 6 Small Fresh Artichokes, Cleaned And Coarsely Chopped
- 2 Cups Freshly Podded Fava Beans
- 1 Medium Onion, Peeled And Diced
- 2 Ounces Diced Pancetta Or Prosciutto
- 3 Cloves Garlic, Peeled & Minced
- 2 Cups Fresh Podded Peas
- 1 Bunch Washed, Dried & Chopped Swiss Chard (About 5 Cups)
- 3 Tablespoons Olive Oil
- 1 1/2 to 2 Cups Chicken or Vegetable Broth
- Salt & Pepper
- 1/3 Cup Chopped Fresh Mint
- 1/4 Cup Chopped Fresh Parsley
Instructions
- In a large saucepan, heat the oil and once hot add the onions and pancetta or prosciutto.
- Cook over medium heat until the onion is soft and then add the garlic.
- Cook until just fragrant, about another minute or two.
- Add 1 1/2 cups of the broth and the artichokes and continue to cook for 10 minutes.
- Add the fava beans and cook an additional 10 minutes before you add the peas and chopped greens.
- Cook until the peas are tender crisp, another 8 to 10 minutes or so.
- Add the chopped fresh herbs and season well with salt and pepper.
- Serve in warm bowls with a drizzle of extra virgin olive oil.
Nutrition Information:
Yield: 4
Serving Size: 2 cups
Amount Per Serving:
Calories: 639Total Fat: 32gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 79mgSodium: 882mgCarbohydrates: 57gFiber: 21gSugar: 10gProtein: 37g