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First of all, shell the peas and broad beans (if the broad beans are a bit large, remove the internal skin as well).
Don’t remove all the pods: keep half of each and wash them well.
Clean the artichokes (here is the guide to do it best), keeping the scraps, and cut them into quarters, then place them in cold water acidulated with lemon juice.
Wash the lettuce and cut it into strips.
Peel the spring onions and cut them into rounds, keeping the scraps here too.
Prepare the broth using all the vegetable scraps (obviously washed well), leaving it to cook for half an hour, then filter it.
Cut the bacon into strips and then into cubes.
Brown the bacon in a non-stick saucepan over a low heat until the fat begins to melt, then add the spring onion and let them brown together.
Then add the artichokes, well drained of the acidulated water: leave to flavour, then add 1 ladle of broth and start cooking.
After about 5 minutes, add the peas and broad beans, mix and add another 1-2 ladles of broth and leave to cook for at least another 10 minutes.
Then add the lettuce, add more broth if needed and continue cooking until the ingredients are all soft.
At this point, season with salt and add the chopped mint.
The vignarola is ready, all you have to do is taste it or use it for your preparations.
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