Vignarola epitomizes Spring. This classic stew of artichokes, fava beans, and peas, is one of the most popular Italian dishes, especially in Rome, where these vegetables are cherished as seasonal delicacies. Home cooks and chefs eagerly look forward to making this celebratory dish and serving it many ways. Begin by making a quick soffritto of salumi. Add artichokes, fava beans, and peas, and sometimes new potatoes. Braise together, and add fragrant fresh herbs.
Serve Vignarola as an appetizer or main dish with crunchy grilled bruschetta. It is superb tossed with pasta. As a side dish, pair it with roasted, broiled, or grilled main dishes. With a flavor addictively good, this spring vegetable stew is so satisfying any way you wish to serve it.
Original recipe, thoroughly tested. Easy step-by-step directions. Ingredient listing includes ounce/gram weights, volume, and inch/centimeter measurements, where applicable, making it easy to follow. One PDF with photos. With bruschetta, up to 8 servings as an appetizer or up to 4 servings as a main dish, or 6 servings tossed with pasta, or 6 servings as a side dish. Cook time: 30 minutes.