Veg
Vignarola Springtime Vegetable Stew
Description
Celebrate the bounty of fresh spring vegetables with this Italian side dish. Featuring fava beans, asparagus, green peas, and artichoke hearts, this dish is a hearty vegetable medley that offers a satisfying taste of the season.
Ingredients
- 1 leek (about 8 ounces)
- 4 ounces diced pancetta
- 3 garlic cloves, thinly sliced (about 1 tablespoon)
- 3 thyme sprigs
- 1 1/2 teaspoons kosher salt, divided
- 1/3 cup dry white wine
- 1/2 cup unsalted chicken stock
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 (14-ounce) can baby artichoke hearts, drained and quartered
- 1 cup shelled fresh or frozen fava beans
- 1 pound fresh asparagus, trimmed of woody ends and cut into 1-inch pieces
- 1 cup fresh or frozen sweet peas
- 1/3 cup chopped fresh mint, plus more for garnish
- 1 teaspoon grated lemon zest plus 1 1/2 teaspoons fresh lemon juice, divided
Directions
- Bring a large saucepan of salted water to a boil over high.
- Meanwhile, remove the dark green part of the leek. (Discard or reserve for another use.) Trim root end from leek, and halve lengthwise; thoroughly rinse and dry. Slice leek halves crosswise into 1/4-inch-thick slices (about 1 cup). Set aside.
- Cook pancetta in a large skillet over medium, stirring often, until lightly browned and fat is mostly rendered, 8 to 10 minutes. Add leek, garlic, thyme, and 1/2 teaspoon salt; cook, stirring often, until leek begins to soften, about 2 minutes. Stir in wine. Add stock and oil, and bring to a simmer over medium. Simmer, stirring occasionally, until slightly reduced, about 3 minutes. Stir in artichoke hearts; cook, stirring often, until warmed through, about 2 minutes. Remove from heat.
- Add fava beans to boiling water in saucepan; cook until bright green and just tender, about 3 minutes, adding asparagus after 2 minutes of cooking. Stir in peas, and cook for 1 minute. Immediately drain fava bean mixture through a colander; stir into artichoke mixture in skillet. Add mint, lemon juice, and remaining 1 teaspoon salt. Transfer to a bowl; drizzle with additional oil. Top with lemon zest, and garnish with additional mint.
