Vignarola, a classic Roman spring dish (vegan and gluten-free). A popular recipe in Rome and the Lazio region to welcome spring, this humble dish is an explosion of flavors. A vegetable 'medley' made with some of the best seasonal produce available: spring onions, artichokes, fava beans, peas and lettuce. Vignarola is perfect either as a side dish, or as a condiment for pasta.
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Vignarola, a classic Roman spring dish
This time of the year, the markets in Rome and the area are an abundance of fresh produce with bright colors and flavors. To welcome spring, the farmers have always made this simple tasty vegetable "medley" using some of the best seasonal produce available: carciofi (artichokes), fave (fava/broad beans), piselli (peas), lattuga romana (romaine lettuce), and cipollotto (spring onion).
Where does the name 'Vignarola' come from?
As usual, there are various traditions about the origin of the dish. Some say that the word 'vignarola' comes from the word 'vigna', vineyard, and recalls an old practice of planting vegetables between the grapevines. According to another tradition, Vignarola takes its name from the "vignaroli", a Roman term for the vegetable growers that sold their produce at the farmer's markets and who used to prepare this dish with their daily sale leftovers.
Ingredients
- Spring onion. In substitutions, the ordinary yellow/white onion can be used, or garlic.
- Artichokes. In Rome, we use the local variety called mammola or carciofo romanesco. It's large and rounded. You can use any kind of artichoke. However, if using big and tough artichokes, peel most of the outer tougher leaves and remove the choke inside. You could also try frozen artichokes, although I don't recommend using canned artichokes.
- Fava beans. Or as they are also called, broad beans. Choose the first, tender beans of the season that won't take long to cook. In alternative, frozen, or canned might work.
- Peas. Fresh or frozen.
- Romaine lettuce. It might seem odd to cook lettuce, but it's delicious, and gives a nice crunch to the mix.
- Extra virgin olive oil. A must for us. Always a good quality, cold pressed e.v.o. oil.
- Salt and pepper.
- Mentuccia romana. Also called nepitella, or lesser calamint. A herb from the mint family, this Roman mint is more delicate and aromatic than regular mint. Substitute with oregano and basil, and a touch of mint.
- Water. Or a quick vegetable broth made with the scraps of the vegetables.
Additions and substitutions
What is in season in spring in Rome might not be the same for other latitudes. So, if you want to make the dish with some substitutions, you could replace one or more ingredients with asparagus, zucchini, broccoli, or any green vegetable for a feast of green hues.
Prep work
Full recipe in the recipe card at the bottom of the post.
Shuck the fava beans and peas. Trim the stem ends of the artichokes and remove any tough outer leaves. Cut off the tips and leave them in water acidulated with lemon as you prep the other ingredients.
Wash the lettuce, and slice it coarsely. Remove artichokes from water, cut in half, then into quarters. Clean the hairy choke inside and cut into wedges. Chop the onion.
Step 1
Heat up the extra virgin olive oil in a large skillet over medium heat, add the chopped onion and artichoke wedges. Toss and cook for 2-3 minutes.
After that, add two ladles of water, and season with salt, pepper, and mint. Cover, and cook on low for about 10 minutes, stirring every now and then.
Step 2
At this point, add the fava beans and peas. Toss and cook for a minute. Add a ladle of water and cover. Cook until softened, about 8-10 minutes.
Step 3
Lastly, uncover, add the Romaine lettuce and mix. Cook until the lettuce wilts but still remains crunchy, about 3 minutes. Then, turn off heat and let rest for a few minutes. Serve warm, not hot, or at room temperature.
Meaty variation
I normally make the Vignarola without any other addition, so the dish is vegan and gluten-free. If you do not mind, you can add pancetta or guanciale to make it even more flavorful. If that is your case, sliver the pancetta or guanciale and add it to the onion in the first step, then sauté for a couple of minutes before adding the artichokes.
Kitchen Tip
Vignarola is not only good as a side dish. It is also delicious piled onto a bruschetta as an appetizer, and a scrumptious condiment for pasta, rice, farro, etc. In true Roman fashion, you can add a final sprinkling of Pecorino Romano.
Vignarola as a side dish
In the end, if like me, you're having the Vignarola as a side dish, plate it in a bowl or platter and serve it with some good crusty bread. It makes a great side for grilled meats, especially lamb chops, baked fish, or cheese like ricotta or Pecorino.
You will love how the different flavors and textures combine in a delectable unity. Each ingredient keeps its own identity, but as a whole they work amazingly. I always try to decide which vegetable is my favorite, so I go from artichokes to fava beans to peas only to decide that I like them all. It is truly an explosion of flavor that will leave you nurtured, delighted, and satisfied.
Enjoy! And if you like this recipe, leave a comment below. We'd love to hear from you!
PrintVignarola, a classic Roman spring dish (vegan and gluten-free)
Vignarola, a classic Roman spring dish (vegan and gluten-free). This vegetable 'medley' made with spring onions, artichokes, fava beans, peas, and lettuce is perfect as a side dish or as a condiment for pasta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
- Category: Side dish
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 1 spring onion
- 2 artichokes
- 350 g fava beans (gross weight)
- 300 g peas (gross weight)
- 150 g (4-5 big leaves) Romaine lettuce
- 2 tablespoons extra virgin olive oil
- salt and pepper to taste
- 1-2 sprigs Roman mint (Nepetella), or basil, oregano, mint
- water or vegetable broth
Instructions
- Shuck the fava beans and peas.
- Trim the stem ends of the artichokes and remove any tough outer leaves. Cut off the tips and leave them in water acidulated with lemon.
- Wash the lettuce, and slice it coarsely.
- Chop the onion.
- Remove artichokes from water, cut in half, then into quarters. Clean the hairy choke inside and cut into wedges.
- Heat up the extra virgin olive oil in a large skillet over medium heat, add the chopped onion and artichoke wedges. Toss and cook for 2-3 minutes.
- After that, add two ladles of water, and season with salt, pepper. Add the mentuccia (or mint, basil, oregano). Cover, and cook on low for 10 minutes, stirring every now and then.
- At this point, add the fava beans and peas. Toss and cook for a minute.
- Add a ladle of water and cover. Cook until softened, about 8-10 minutes.
- Lastly, uncover, add the Romaine lettuce and mix. Cook until the lettuce wilts but still remains crunchy, about 3 minutes.
- Turn off heat and let rest for a few minutes. Serve warm, not hot, or at room temperature.
Notes
Vignarola is not only good as a side dish. It is also delicious piled onto a bruschetta as an appetizer, and scrumptious as a condiment for pasta, rice, farro, etc. In true Roman fashion, you can add a final sprinkling of Pecorino Romano.
I love baking and kneading dough because it takes me to a happy place in my soul.
Ashley says
I love your idea for using this vegetable blend as a topping for crostini! I'm going to try that next with some ricotta and crusty Italian bread.
This dish is great on itws own, on top of crostini, with farro, rice, pasta, and quinoa. We've tried them all 😉 .
Bernice says
This dish just epitomizes spring! I am always looking for new ways to enjoy fava beans and artichokes because it's so time consuming to prepare a large quantity to serve all at once. Serving them together is a great idea. I've never cooked lettuce but now I am intrigued. Looks like a trip to the Italian Centre is in the cards for this afternoon!
Thank you, Bernice! It's such a fantastic spring dish full of flavors and nutrients. Hope you'll like it as much as we do.
Gloria says
What a healthy side dish for any meal. Love all the greens. Vibrant and filled with lots of flavour.
Thank you, Gloria! Yes, it is healthy, nutritious, and packed with flavor.
Megane says
I love this dish so much. I added a little garlic with half and we served it some homemade preserved lemons. Perfection!
Thank you very much for the feedback! Love the way you served it!
Elaine says
I recently tried this recipe and it was flavorful! The combination of artichokes, peas, and fava beans made for a fresh and tasty meal. 🙂
Kathryn says
This salad was so good and I loved all the ingredients in them 🙂 It was so easy to make and perfect during summer.
Veronika says
I love artichokes but don’t eat them nearly enough because i never know what recipes to put them in. This salad is perfect! Definitely going in my rotation!
Julie says
I had some extra veggies around and was looking for a creative way to prepare them. This came out so good and tasty. I'll be saving it for my next dinner party to make it again.
Hayley Dhanecha says
THis is such a delicious and healthy spring side dish. All the ingredients available in my local farmer market this weekend, it turned out so well for us.
Ramona says
This recipe is a great way to welcome spring but it is also a fantastic summer dish! I can't wait to try it!