La Vignarola - Roman Artichoke Stew
2 medium to large artichokes
2 tablespoons olive oil
2 green onions, thinly sliced
1 cup shelled and peeled fava beans or frozen baby lima beans
1/2 cup water, or more as needed
Salt and freshly ground pepper to taste
5 to 6 leaves romaine lettuce, cut crosswise into thin strips
1 cup fresh or frozen peas
To trim the artichokes, remove all the leaves except the pale tender ones that form the central cone. Cut the artichokes lengthwise in half. Scoop out the chokes. Cut each half into 3 or 4 wedges.
In a large skillet over medium heat, heat the oil Cook, stirring frequently, Stir in the green onions. Add the artichokes, favas and 1/2 cup water. Season with salt and pepper. Lower the heat. Cover and cook for 10 minutes, or until the artichokes are almost tender when pierced with a knife.
Stir in the lettuce and peas. Cover and cook for 3 minutes more, or until the lettuce is wilted and the artichokes are tender.
Serve hot or at room temperature.
Serves 4.
