Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Vegetables
  • Snacks
  • Pasta
  • Sauces
  • Courses
  • Dish Types
  • Special Diet
  • Regional dishes
Meat and Poultry
Fish and Seafood
Vegetables
Snacks
Pasta
Sauces
Courses
Dish Types
Special Diet
Regional dishes
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Traditional Italian
  • Pasta
  • Cakes and baking
  • Knife skills
  • Pickling
Meat and poultry
Fish and seafood
Vegetables
Traditional Italian
Pasta
Cakes and baking
Knife skills
Pickling
|
Vignarola
by Valeria Necchio

Ingredients

Fruit & Vegetables

  • 1 lemon
  • 4 artichokes, large
  • 6 spring onions, trimmed and sliced
  • 300g of shelled peas, (about 1kg in their pods)
  • 300g of broad beans, (about 1kg in their pods)

Oils & Vinegars

  • 6 tbsp of extra virgin olive oil

Beverages

  • 150ml of white wine

Salad & Fresh Herbs

  • 1 handful of mint leaves, roughly torn or finely chopped parsley

Store Cupboard

  • sea salt

Spices & Dried Herbs

  • freshly ground black pepper

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