The vegetable sellers of the surrounding area who came to Rome to sell their wares in Roman dialect were called “vignaroli.”
This purely vegetarian dish does not have a tradition handed down from books. They are therefore familiar recipes, and everyone has their own version. This is my version.
Vignarola Romana
- Preparation time: 90 minutes
- Ingredients for 6 servings
- Difficulty: Easy recipe
- Ingredients
- 3 artichokes
- 400 gr or 13 oz of shelled peas
- 300 gr or 11 oz of shelled broad beans
- 4 sweet onions
- Vegetable broth
- Extra virgin olive oil
- Salt to taste
- 1 lemon
- Instructions
- Shell the beans and peas and wash them well.
- Wash and clean the artichokes well and cut them into slices. Dip them in a bowl with lemon juice to prevent them from oxidizing.
- In a crock pot with oil put the beans and shelled peas, the artichokes, and the raw onions. Cook for few minutes then cover with vegetable stock up to half the height of the vegetables.
- Cook over a low heat for about an hour. Salt.
Tips to ensure the success of the dish:
- Choose broad beans and peas of about the same size in order to have uniform cooking.
- The earthenware pan gives a uniform cooking and is the secret to the success of the dish.
