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Preparation info

  • Serves

    8

    • Difficulty

      Easy

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

Vignole is found on the menus of restaurants in Rome in spring and is one of the River Cafe’s favourite starters.

Ingredients

  • 1.5 kg (3.¼ lb) each of peas and broad beans in their pods
  • 8 small baby globe artichokes

Method

Shell the peas and broad beans and keep to one side. Blanch the artichokes whole in boiling water for 5 minutes, or until you can pull off an outer leaf with a sharp tug. They should not be completely cooked at this stage. Remove and cool. Remove the mint leaves from their stalks and chop half of them.

In a separate pan, blanch the broad beans for 2 minutes.

In a large heavy-bot