Roman Spring Vegetable Stew

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A classic Roman celebration of spring, this rustic braise combines tender artichokes, sweet peas, fava beans, and wilted lettuce into a bright, herb-flecked stew. Traditionally enjoyed as a contorno or spooned over warm bruschetta, it captures the essence of Rome's seasonal harvest in every vibrant bite.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 19 gFat
• 4.5 gSaturated Fat
• 22 gCarbs
• 9 gFiber
• 5 gSugar
• 13 gProtein
• 420 mgSodium
• 780 mgPotassium
• 95 mgCalcium
• 3.5 mgIron
• 38 mgVitamin C
• 290 mcgVitamin A

Ingredients

For the spring vegetables

• 4 baby artichokes, trimmed, halved lengthwise, and chokes removed
• 1 lb fresh fava beans, shelled and blanched (about 1 cup peeled)
• 1 cup shelled fresh peas (or thawed frozen peas)
• 1 small head romaine lettuce, torn into rough pieces
• 4 spring onions, white and pale green parts, thinly sliced
• 2 garlic cloves, thinly sliced

For cooking and finishing

• 4 oz guanciale or pancetta, cut into thin strips
• 3 tbsp extra-virgin olive oil
• 1/4 cup dry white wine
• 1/2 cup low-sodium chicken or vegetable broth
• 1 tbsp fresh lemon juice
• 1/4 cup fresh mint leaves, torn
• 2 tbsp fresh flat-leaf parsley, chopped
• Kosher salt and freshly ground black pepper, to taste

Directions

1. Prepare all vegetables first: trim the artichokes, shell and blanch the fava beans for 1 minute then peel off their waxy skins, and shell the peas so everything is ready to go.
2. Heat the olive oil in a wide, heavy skillet or Dutch oven over medium heat. Add the guanciale and cook for 3 minutes until the fat begins to render and the pieces turn lightly golden.
3. Add the spring onions and garlic and sauté gently for 3 to 4 minutes until softened and fragrant. Stir in the artichokes and cook for 2 minutes to coat them in the flavored oil.
4. Pour in the white wine and let it bubble and reduce by half, about 2 minutes. Add the broth, season lightly with salt and pepper, cover, and simmer for 8 to 10 minutes until the artichokes are just tender.
5. Stir in the peeled fava beans and peas, re-cover, and cook for another 5 to 6 minutes until the legumes are tender but still bright green.
6. Pile the torn romaine over the vegetables, cover, and let it wilt for 2 to 3 minutes. Remove the lid and gently fold the greens into the mixture without breaking up the vegetables.
7. Drizzle with the lemon juice, scatter the fresh mint and parsley over the top, taste for seasoning, and serve warm or at room temperature with crusty bread.

Cook’s Notes

• Fresh fava beans require double peeling – once from the pod and again from the waxy inner skin – for the silkiest texture and sweetest flavor.
• Guanciale is traditional in Rome and gives a deeper, peppery flavor than pancetta, though pancetta works beautifully if that's what you have on hand.
• Vignarola tastes even better the next day once the flavors have melded; refrigerate covered and bring back to room temperature before serving.
• Skip the wine if you prefer and add an extra splash of broth with a small squeeze of lemon at the end for brightness.
• Avoid overcooking the peas and favas – they should remain slightly crisp and vividly green to keep the dish tasting of spring.

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