Roman Vignarola

Ingredients

To prepare the Roman vignarola, start by shelling the peas and fava beans. You should yield about 200 g (7 oz) of each.
Cut the Romaine lettuce into medium-sized strips, rinse thoroughly, and set aside. Next, prepare the artichokes: peel away the tough outer leaves to expose the tender heart.
Using a paring knife, trim and peel the stem, cut off the spiky top, and cut the artichoke in half.
Thinly slice the artichokes. Trim the green tops from the spring onions, cut them in half lengthwise, and slice them into a julienne. Slice the chili pepper into rounds.
To begin cooking, drizzle a little olive oil into a wide pan, heat it gently, and add the spring onions. After a few moments, add the chili pepper and let them soften over medium heat for several minutes. As soon as the spring onions are lightly golden, raise the heat slightly and add the artichokes.
Cook for 3–4 minutes, then add the fava beans. Stir well and, after another 3 minutes, add the peas. Continue cooking for 3–4 minutes, tossing the vegetables, then add the Romaine lettuce.
Deglaze with the dry white wine and let the alcohol evaporate completely. Cover with a lid and cook for at least 10 minutes.
Remove the lid, season with salt, and finish cooking for an additional 5 minutes. Turn off the heat, finish with a final drizzle of extra virgin olive oil, and serve your vignarola.