Vignarola Recipe – Eats Now

Name: Vignarola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1/2 cup extra virgin olive oil; 1/2 cup dry white wine; 1 to 2 tablespoons Chenin Blanc or Sauvignon Blanc (optional); 1/2 cup finely chopped onion; 4 baby artichokes, outer green leaves discarded and stems trimmed, cut lengthwise into quarters or sixths; 7 large asparagus, peeled, ends trimmed, cut diagonally into 1/2-inch slices; 1/4 cup fresh or frozen English peas; 3 scallions, trimmed and discarded, cut diagonally into 1/2-inch slices; Salt and freshly ground black pepper; Large, thin shavings of pecorino romano, for garnish.

Servings: persons

1/2 cup extra virgin olive oil
1/2 cup dry white wine
1 to 2 tablespoons Chenin Blanc or Sauvignon Blanc (optional)
1/2 cup finely chopped onion
4 baby artichokes, outer green leaves discarded and stems trimmed, cut lengthwise into quarters or sixths
7 large asparagus, peeled, ends trimmed, cut diagonally into 1/2-inch slices
1/4 cup fresh or frozen English peas
3 scallions, trimmed and discarded, cut diagonally into 1/2-inch slices
Salt and freshly ground black pepper
Large, thin shavings of pecorino romano, for garnish.

1
1. In a medium saucepan, combine olive oil and 1/2 cup white wine. Place over medium-low heat and bring to a simmer. Add onion and artichokes, and simmer gently for 5 minutes. Add asparagus, and simmer for 3 to 4 minutes.
2
2. Add fresh or frozen peas, and simmer for 2 more minutes. Add scallions, and simmer for 1 more minute. Season with salt and pepper to taste. The sauce should be the consistency of heavy cream; if necessary, add 1 or 2 tablespoons of wine and cook for 2 minutes more.
3
3. Divide the vegetables and the oil and wine sauce among two serving bowls. Garnish with shavings of Pecorino Romano and a twist of black pepper.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup extra virgin olive oil, 1/2 cup dry white wine, 1 to 2 tablespoons Chenin Blanc or Sauvignon Blanc (optional), 1/2 cup finely chopped onion, and more.

Yes, Vignarola falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vignarola

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