Vignarola

Method

1. Cut the guanciale into strips.
2. Fry the guanciale in a pan to render the fat.
3. Clean and slice the spring onion thinly.
4. Add the spring onion to the pan with the rendered guanciale and sauté briefly.
5. Clean the artichokes: remove the tough outer skin and the choke with a paring knife.
6. Slice the artichokes thinly and add them to the pan. Sauté.
7. Deglaze with vegetable broth (made from the vegetable scraps).
8. Add the peas and fava beans.
9. Add grated pecorino cheese and black pepper.
10. Cook for 3-4 minutes.
11. Add roughly chopped romaine lettuce and cook briefly, keeping it crunchy.
12. Serve with pecorino shavings and fresh mint leaves.