Roman Spring Vegetable Casserole with Artichokes, Peas, Fava Beans, and Romaine Lettuce

Name: Roman Spring Vegetable Casserole with Artichokes, Peas, Fava Beans, and Romaine Lettuce (La Vignarola)
Yield: For 8 persons
Cuisine: Italy
Ingredients: 2 to 3 fresh spring onions, about 2 to 2½ inches across (see headnote) or 2 cups very thinly sliced medium white onions; 2 pounds fresh, young fava beans in their pods, about 2 cups shelled; 2 pounds fresh, young peas in their pods, about 2 cups shelled; ½ lemon; 4 to 5 medium globe artichokes; ½ cup extra virgin olive oil; Salt; 1 large head of romaine lettuce

La Vignarola

Preparation info

For
8
persons

Difficulty
Easy

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

About

Any moderately adept, reasonably patient, and attentive cook can follow directions and achieve complexity by complex means. The very greatest cooking, however, attains complexity through the most transparently simple means. Vignarola, a Roman dish in which the flavors of several spring vegetables are mingled and magically transmuted, and a startlingly similar Sicilian preparation, frittedda, are, to my mind, products of the very greatest cooking.

The recipe for vign