vignarola. B!POD's version.

start by preparing the artichokes: clean them by removing the tough outer leaves and the internal choke. cut them into wedges and immerse them in cold water with lemon juice to prevent browning.

proceed with the vacuum marination of the vegetables: in a pan, lightly sauté the onion with a drizzle of oil. add the pancetta and brown it. in a bowl, mix the broad beans, peas, artichokes, and onion with the white wine, a drizzle of oil, salt, and pepper. transfer the vegetables to the b!pod container and vacuum with DRO!D. let it marinate for 30-40 minutes.

after the time has passed, transfer the vegetables to a hot pan with a drizzle of oil and cook over medium heat for 15-20 minutes, stirring occasionally.

add a bit of water or vegetable broth if needed, to keep the vegetables soft but crunchy.

once cooked, let the vegetables rest for a few minutes at room temperature to allow the flavors to intensify.

garnish with fresh mint leaves and a drizzle of extra virgin olive oil raw before serving.

tip 1 - vegan variant: you can omit the pancetta for a completely vegetarian version, perhaps increasing the amount of onion to add more sweetness and flavor to the dish.

tip 2 - rich vegetarian variant: you can garnish the vignarola with grated pecorino romano, which will add a touch of saltiness and structure.