VignarolašŸ˜‹

The artichokes season is getting towards the end. Today’s dish is a marriage between winter and spring, and thus between artichokes, fresh peas and beans.

Start with cleaning 5 baby artichokes. Cut them in quarters and put in water with lemon juice.

Clean 800 grams of fresh beans and 1 kilo of fresh peas.

Fill a casserole with the waste of the vegetables. Add some salt and hot water. Allow to simmer for at least 30 mins ( the time to remove the other peas and beans from their pod).

Chop and fry 2 white onions,.4 garlic cloves and 1 chili in a drizzle of olive oil. Add 250 grams of minced chicken meat and 1 table spoon of dried basil. Stir regularly. Add the drained artichokes. Bake and stir. Add 1 cup of the vegetable stock. Cover and allow to simmer for 10 mins. Add the peas, beans and another cup of the stock. Cover and allow to simmer for 15 mins. Once the vegetables are al dente, finish with fresh chopped mint and grated pecorino. If you need some carbs, serve with bread.

VIGNAROLA šŸ‘


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