Vignarola

Method

1. Clean the fava beans by removing the skin and pod, and shell the fresh peas.
2. Cut the spring onion, using both the white and green parts.
3. Clean the artichokes and trim the stems.
4. Heat a drizzle of extra virgin olive oil in a pan and sauté the spring onion.
5. Add the artichokes, season with salt, lower the heat, cover, and cook for 2–3 minutes to create steam.
6. After 3 minutes, add the fava beans, peas, and a bit of cold water. Cover and cook slowly.
7. Wash and drain the lettuce, then cut it into strips.
8. Stir occasionally and add more water if needed.
9. Meanwhile, dice the guanciale and some stale bread into cubes.
10. After 7–8 minutes, when the fava beans are tender, add the lettuce, pepper, and more salt. Cook for a few more minutes.
11. In a separate cold pan, add the guanciale cubes, turn on the heat, and let them render slowly until crispy.
12. Once the guanciale starts releasing fat, add the bread cubes so they absorb the fat and become crunchy.
13. Remove the lid from the vegetable pan, let any excess liquid evaporate, then turn off the heat.
14. Ideally, let the vignarola rest for about 10 minutes, but you can serve immediately.
15. Serve with grated pecorino cheese on top (optional).