Vignarola

Prep the vegetables

1. Begin by prepping all your vegetables. Trim and cut the artichoke into thin wedges, following the instructions in this post. 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 (see Notes for details). If using fresh peas, remove them from their pods as well. Cut and shred your lettuce. Trim the green tops off the spring onions and slice the white bulbs thinly.

Prepare a vegetable broth

1. Now make a quick vegetable broth by taking a few handfuls of the scraps from your vegetable prep and adding them to a pot. Cover with water by at least 3cm/1 inch and season generously with salt. Simmer gently for at least 15 minutes.

Sauté the vegetables

1. Meanwhile, in a large braiser or sauté pan, lightly sauté the guanciale or pancetta in olive oil, until translucent and just beginning to brown around the edges.
2. Add the sliced spring onions and sauté for a minute or two, until they are soft and translucent.
3. Add the artichoke wedges to the pot, mix them with the onion and sauté gently for a minute. Then add a small ladleful of the vegetable broth and let them simmer for 5 minutes or so, until the broth is entirely evaporated and the artichoke is semi-tender.
4. Now add fava beans and peas, season with salt and pepper, mix, and sauté for another minute.

Braise the vegetables

1. Add ladleful or two of vegetable broth, enough to almost cover the vegetables. Cover and simmer gently until all your vegetables are nearly tender, usually around 10 minutes.
2. 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. As you prefer, you can cook off the liquid entirely or leave the dish rather ‘brothy’.

Serve

1. Serve either warm or, even better, at room temperature.