La Vignarola (spring vegetable stew)

2 large artichokes or 4-5 small artichokes (usually sold in a bunch), trimmed and quartered

250-300g/ 2 cups fresh fava beans (or frozen), shelled

250-300g 2 cups fresh peas (or frozen)

1/2 small head of romaine lettuce, chopped finely

2-3 spring onions, finely sliced

50 g/ 2 ounces pancetta or guanciale, finely sliced

2 tbsp olive oil

1 tsp fresh lemon juice + a few squeezes of lemon for the artichokes

A small handful of parsley, chopped

A small handful of fresh mint, chopped

If you are using large artichokes: Using a sharp knife, trim the artichoke bottom and stem until the pale leaves appear. Cut in half. With a spoon, remove the prickly spines and fuzzy choke. Cut into 4 wedges.

If you are using small artichokes: Same as above, but you don’t have to remove any fuzzy choke. Set aside.

For the fava beans and peas: Pod the fava beans and peas. Remove the skin on the fava beans (unless you buy ready-peeled fava beans). Set aside

In a medium-sized pot or shallow saucepan, sauté the sliced pancetta along with the spring onions in 2 tbsp olive oil for 2-3 minutes.

Add the artichokes, season with salt and pepper, add 2-3 tbsp water, cover and cook on a low heat for 10 minutes.

Add the fava beans, peas and romaine lettuce. Add a tbsp or two of water if necessary. Cover again and cook for a further 20 minutes, or until vegetables are tender. Drizzle with 1 tsp lemon juice and sprinkle with parsley/mint just before serving.

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