Vignarola - Roman Spring Stew
recipe

A vibrant Roman spring stew featuring fresh vegetables and herbs.
Preparation Time: 35 minutes
Serving Size: 4 servings
Ingredients:
- 200 g artichokes
- 150 g fresh peas
- 150 g frozen peas
- 1 handful of fresh herbs (e.g., parsley, basil, mint)
- 1 onion
- 2 cloves of garlic
- 2 tablespoons olive oil
- Salt and pepper to taste
- 500 ml vegetable broth
Instructions:
1. Clean the artichokes and slice them.
2. Finely chop the onion and garlic.
3. Heat olive oil in a large pot and sauté the onion and garlic until golden brown.
4. Add the artichokes to the pot and cook for a few minutes.
5. Stir in the fresh and frozen peas, mixing well.
6. Pour the vegetable broth into the pot and season with salt and pepper.
7. Let the stew simmer on low heat for about 20-25 minutes, until the vegetables are tender but still crisp.
8. Finally, add the chopped herbs and stir to combine.
9. Serve as a main dish or as a side for lunch or dinner.
Nutritional Information (per serving):
- Calories: 150
- Protein: 6g
- Fat: 7g
- Carbohydrates: 20g
- Fiber: 5g
- Sugar: 3g

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