Roman Vignarola

Vignarola is a second course dish belonging to the Roman cousine. It’s made with beans, peas and artichokes.

Ingredients for 4 people:

Two Roman artichokes or four of a smaller variety of artichokes

Frozen peas 300 gr.

Peeled beans 300gr.

One Roman lettuce

Two shallots

One tablespoon of olive oil, salt and pepper

Simmer the finely sliced shallots with water and half a tablespoon of olive oil in a frying pan. Pull out the hard leaves of the artichokes. When the water in the pan evaporates add the artichoke leaves along with the lettuce leaves into the pan.

Cook for 8 minutes and then add the beans, peas, a touch of salt and pepper into the pan and cook for another 10 minutes. Do not overcook the ingredients.