La vignarola

Said to be what the wife of the wine maker (la vignarola) serves for supper, this classic Roman spring vegetable dish has many different names and interpretations all over Italy.

Some cooks start with minced guanciale or pancetta, and others keep the dish strictly vegetarian. A number of recipes suggest braising the artichokes or peas in a mixture of water and white wine to preserve their color. I find this to be a futile step, however,