10 tsp. extra virgin olive oil
1 clove garlic, minced
3 heaping tsp. minced fresh spearmint
Coarse salt and freshly ground pepper
1/2 C. Italian dry wine, preferably Frascati
3 medium artichokes, cleaned, trimmed and sliced into 1/4″ slices
1 1/2 C. new potatoes
2 small white onions
3 1/2 lb. fresh fava beans, shelled and peeled
3 lb. fresh peas, shelled (or 1 lb. package frozen peas)
3 heaping tsp. minced Italian parsley
1 lemon, juiced

Heat 4 T. of the oil in a large saucepan over medium heat. Add the garlic, mint, a pinch each of salt and pepper and sauté for 1 minute. Pour in the wine and about 1/2 C. cold water. Add the artichokes and cover the saucepan. Raise the heat to high and bring the liquid to a boil. Lower the heat and simmer, covered, until the artichokes are tender, about 30 to 40 minutes. Peel the potatoes and slice them into rounds the thickness of a quarter. Peel and thinly slice the onions. Heat 4 T. of the oil in another saucepan over medium heat. Add the onions and sauté until translucent, about 1 to 2 minutes. Add the fava beans and potatoes to the onions and cover with cold water. Cover the pan and bring to a boil. Add the shelled peas to the favas and potatoes, topping with hot water to keep the vegetables covered. Cover and bring to a boil. Lower the heat and simmer, covered, until the vegetables are tender, about 20 to 30 minutes. Remove the saucepan from the heat. With a slotted spoon, transfer the vegetables to the saucepan with the artichokes. Stir in a pinch each of salt and pepper and simmer uncovered for 30 minutes. Stir in the parsley and serve the vignarola hot in soup bowls drizzled with the remaining olive oil and lemon juice to taste.