Fava beans and peas, the flavor of Spring season. Until some years ago I didn’t care, I used to eat peas but was not fond of them. But a couple of years ago I began to appreciate fresh fava beans and this year, maybe because of the quarantine effect, I am really fond of them.
So when I saw this recipe on Corriere della Sera, I didn’t hesitate. And I have also prepared it a week after again, and now I have just ordered fresh fava beans and peas online from my supermarket.
There are two variations, if it may be interesting to you: first, if you don’t have bacon, use raw ham. Second: it is wonderful even without artichokes.
The original name of this dish is vignarola, (vigna=vineyard), because these are plants that used to be planted between the rows in the vineyards, to nourish the soil.
How to prepare fava beans and peas with artichokes
- 2 pounds fresh fava beans (about 1/2 pound when shelled)
- 2 pounds fresh peas (about 1/2 pound when shelled)
- 5 artichokes
- 1/10 pound raw ham or bacon
- 1 onion
- lemon juice
- 3 Tbsp extra virgin olive oil
- Shell fava beans and peas.
- Cut the onion thinly and the ham (or bacon) in cubes.
- Clean the artichokes and then cut them in halves, then in halves again and again, getting 8 wedges. Put them in a bowl with water and lemon juice, to avoid getting dark.
- Put oil in a capacious pan and add the onion. Let it cook in medium-low gas until tender.
- Add artichokes and let them cook for 7/10 min, adding little water.
- Add fava beans and more water, if necessary.
- After 5 more minutes, add peas and let cook for about 15 minutes. Being fresh they don’t need a long cooking time. Taste to find your perfect cooking.
- Add salt, pepper and serve. It is good warm or at room temperature.
- Buon appetito!