Vignarola

A seasonal dish that is rich in antioxidants, fiber and all the goodness we need to create our best skin and hair. Who knew something this yummy could help us put our best face forward?

Makes 3-4 servings

Ingredient List:

• 4 baby artichokes, (about 250g or 1/2 lb. after trimming)
• 250g (1/2 lb.) fresh or frozen fava beans
• 250g (1/2 lb.) peas, fresh or frozen
• 1/2 small head of lettuce
• 3-4 spring onions
• Olive oil
• 6-8 oil-cured sun-dried tomatoes, coarsely chopped
• Salt and pepper
• A sprig or two of fresh mint (optional), leaves removed from stem
• Fresh lemon wedges

Step By Step Instructions:

Trim and cut the artichoke into thin wedges. Immerse the wedges in acidulated water until needed. If using fresh fava beans in their pods, remove them from their pods and peel off their skins. If using fresh peas, remove them from their pods as well. Cut lettuce into bite-size pieces. Trim the green tops off the spring onions and slice the white bulbs thinly, reserving the tops.

Add the sliced spring onions and sauté for a minute or two, until they are soft and translucent.

Add the artichoke wedges to the pot, mix them with the onion and sauté gently for a minute. Then add a small ladleful of vegetable broth or water and let them simmer for 5 minutes or so, until the broth is entirely evaporated and the artichoke is semi-tender.

Now add fava beans and peas, season with salt and pepper, mix, and sauté for another minute.

Add vegetable broth, to half cover the vegetables. Cover and simmer gently until all your vegetables are nearly tender, usually around 10 minutes.

Now uncover the pot and add the shredded lettuce and (if using) the mint, mix, and continue cooking uncovered until the lettuce has wilted and the vegetables are perfectly tender but not mushy. Serve hot, drizzled with olive oil and with lemon wedges on the side for use as desired, with lots of crusty bread.

Cook’s Tip: You can use frozen artichoke hearts for this dish if you do not wish to take down artichokes.