Vignarola Romana is a traditional Italian Mixed Vegetables recipe from Rome! With fava (broad beans), peas, lettuce, mint, spring onions and artichokes—it’s a celebration of spring vegetables! In fact, the name of the dish is a direct reference to the vegetables that traditionally grow ‘between the grape rows’ (vignarola) in Spring.
This dish is delicious alone as a side or main course. However, these vegetables also make a delicious pasta condiment. And indeed, Pasta Vignarola Romana is a thing in Rome—although there is no one traditional recipe associated with it. See the recipe card below or watch the video recipe to learn how to make this famous Roman food!
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How to Make This Italian Mixed Vegetables Recipe
Make a Soffritto (Onion Sauté)
Cover the bottom of a large skillet generously with olive oil, over medium heat. Sauté thinly sliced spring onions in the pan, cooking them until they are tender.
Cook the Vegetables: Artichokes, Fava (Broad Beans) and Peas
Add the quartered artichoke hearts to the pan with the onions along with ½ cup of filtered water. Cook covered for 5 minutes before adding the rest of the vegetables. This is because fresh artichokes take more time to cook than the other vegetables. If you are using canned artichoke hearts, just add them with the fava and peas all at once.
Add the fava (broad beans) and peas to the pan. Add a ¼ cup of water and cook covered for 15 minutes. Check periodically to see if the vegetables have reached the level of tenderness that you prefer.
When the rest of the vegetables are cooked to your liking, add bite-size pieces of the lettuce. Give everything a quick stir and cook until the lettuce is wilted.
Add the mint at the end (off the heat), letting it infuse the vegetables for a minute or so before serving.
Buon appetito!
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Italian Mixed Vegetables Recipe (Vignarola Romana)
Ingredients
- 9 oz fava beans (broad beans)
- 4 oz peas fresh or frozen
- 6 artichoke hearts fresh or canned (not marinated)
- 5 leaves romaine lettuce or to taste
- 2 spring onions thinly sliced
- 4 leaves fresh mint spearmint to replace the traditional pennyroyal
- 5 tbsp olive oil extra virgin
- fine salt to taste
- black pepper to taste
Instructions
- Thinly slice the spring onions. Quarter the artichoke hearts if they aren't already. Cut the lettuce into bite-size pieces.
- Cover the bottom of a large skillet generously with olive oil. Heat the oil over medium heat. Sauté the thinly sliced spring onions to the pan and cook until they are tender.5 tbsp olive oil, 2 spring onions
- Add the quartered artichoke hearts to the pan with the onions along with ½ cup of filtered water. Cook covered for 5 minutes.6 artichoke hearts
- Add the fava (broad beans) and peas to the pan. Add a ¼ cup of water and cook covered for 15 minutes. Check periodically to see if the vegetables have reached the level of tenderness that you prefer.9 oz fava beans, 4 oz peas
- When the rest of the vegetables are cooked to your liking, add bite-size pieces of the lettuce. Give everything a quick stir and cook for about a minute to wilt the lettuce.5 leaves romaine lettuce
- Add the mint at the end (off the heat), letting it infuse the vegetables for a minute or so before serving. Salt and pepper to taste. Buon appetito!4 leaves fresh mint, fine salt, black pepper
