Italian Artichoke and Pea Stew (Vignarola)

Let yourself be transported by this typical Roman dish, Vignarola, which captures all the sweetness of the Italian spring. Imagine tender artichoke hearts, sweet peas freshly picked, all slowly simmered in a broth perfumed with olive oil and fresh mint. It's a light, meatless stew, but so flavorful that it will take you on a journey between the trattorias of Rome and the sun-drenched gardens of Lazio. You can enjoy it on its own, with a slice of crusty bread, or use it to accompany grilled fish or white meat. With every bite, you'll feel the love of Italian cuisine for seasonal vegetables and aromatic herbs.

• Temps: 30 min
• Portions: 4

Source: bantajcuisine.com

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