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1
In a large saute pan over a medium flame, warm 1 tablespoon of the olive oil and brown the pancetta for several minutes.
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2
Soften the onion until transparent in the fat, taking care not to color it.
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3
Add the peas and the wine, bringing the combination to a simmer.
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4
Cover the pot, its lid askew, and gently simmer the peas for 20 minutes or less, until barely tender.
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5
Remove the fava beans from their pods and cook in boiling sea-salted water for 12 to 15 minutes or until they are nearly tender, rather like the al dente stage in cooking pasta.
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6
Set aside.
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7
Blanch the artichokes in boiling salted water for 3 minutes.
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8
If they are of the purple-lipped variety and no larger than a small plum, leave them whole, barely trimming their tender petals and scraping at their stems a bit.
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9
If they are somewhat larger, give the stems a scrape or two and slice them in half, lengthwise, removing any signs of a more than embryonic choke.
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10
In another saute pan, over a lively flame, warm 1/3 cup of olive oil and saute the artichokes, salting them generously, adding freshly cracked pepper and tossing them about for several minutes or until they are nearly tender.
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11
Transfer the artichokes and their accumulated juices to the saute pan with the peas and pancetta, sauteing the mixture for 2 or 3 minutes just to finish cooking the artichokes.
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12
In a small saucepan, warm 3 tablespoons of olive oil with the lemon zest and the garlic, taking care not to color the garlic.
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13
Set the scented oil aside.
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14
Add the blanched favas and the mint leaves to the saute pan, gently heating the components together and taking care not to let them reach a simmer.
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15
Remove from the heat, stir in the lemon/garlic-scented oil, and serve la vignarola as an antipasto or a first course, warm or at room temperature, with oven-toasted bread and cold white wine.
