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For 4 people:
3 spring onions weds
2 Tablespoons extra virgin olive oil
1 Romaine lettuce
4 artichokes, cleaned and stripped of tougher leaves
300 gr of peeled green peas
300 gr of peeled beans
salt and pepper to taste.


In a low, wide sauté pan over low heat and long spring onions, chopped in oil.
When did they become transparent, add the Romaine Lettuce cut into thin strips and artichokes cut into slices.
Mix well, add salt and pepper.
Cover and cook over low heat, adding a few tablespoons of water if necessary.
Gradually add the peas and broad beans.
Cooking times vary depending on the tenderness of vegetables.
If you use fresh vegetables, the vignarola should be ready in half an hour at most.
Should be served lukewarm.

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l ho fatta è buonissima con maccheroni al pettine

- augusta -

squisita! (l'avevo gia'mangiata a trastevere...) Io l'ho accompagnata a riso integrale bollito.

- romana -

Ho aggiunto anche un pò di asparagi e secondo me non ci stanno per niente male ...

- Duccio -

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