A classic of Italian spring cooking, vignole is made by cooking artichokes, peas, and broad beans together in olive oil in a pressure cooker. Balancing the different cooking times of the three vegetables is the most delicate part of this recipe.
Sauté the onion in olive oil for 5 minutes.
Add the artichokes, peas, and broad beans, and sauté for 3 more minutes.
Add the lemon juice and salt, then close the pressure cooker lid. Once it reaches pressure, cook for 6 minutes.
Release the pressure and serve.
Start sautéing the artichokes before the peas; otherwise, the peas will overcook and become mushy.
Sebzeleri tarifteki sırayla eklemek yerine hepsini aynı anda düdüklüye attım, dört porsiyonluk yemekte bezelyeler ezilip püre kıvamına geldi, enginar ise tam kıvamındaydı, sırayı ciddiye almalıymışım.
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