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A Roman springtime stew of artichokes, peas, fava beans, and lettuce. This vegetarian mediterranean dish is a fresh, seasonal family dinner bursting with healthy spring vegetables.
Trim the artichokes down to the hearts, discarding tough outer leaves, and slice them into thin wedges. Place them in a bowl of water with a squeeze of lemon if desired to prevent browning.
Warm 3 tbsp olive oil in a large pot over medium heat. Add chopped onion and a pinch of salt; sauté for 3–4 minutes until lightly softened without browning.
Add sliced artichokes and baby potatoes to the pot. Stir well and cook, covered, for 5–7 minutes, stirring occasionally, to allow the vegetables to begin softening.
Stir in the peas and fava beans. Cover and cook for another 6–7 minutes, reducing heat to medium-low so the vegetables simmer gently and stay vibrant.
Coarsely shred the romaine lettuce and add it along with fresh mint. Season with remaining salt and black pepper. Continue simmering, uncovered, for 8–10 minutes, allowing the flavors to meld and most of the liquid to evaporate. Adjust seasoning and serve warm or at room temperature.
