Roman vignarola with fava beans, peas, artichokes and seitan

Ingredients

For 1 serving

• Broad beans120 g
• Peas100 g
• Artichokes1
• Romaine lettuce80 g
• Seitan80 g
• Spring onions2
• Mint3 g
• Extra virgin olive oil1 tablespoon
• Saltto taste
• Black pepperto taste

Contains: gluten, soy,

In season: April – May

Method

1. If you're not working fast, have a bowl of cold water ready. Pull off the tough outer leaves of the artichoke until you reach the pale ones, cut off the tip and peel the stem; halve it, scoop out the hairy choke and cut it into thin wedges.
2. Slice the spring onions. Heat the oil in a saucepan over medium-low heat and sweat the spring onions for 3 minutes, until soft.
3. Add the artichoke and half a glass of water, salt, cover and cook for 10 minutes, until the artichoke is tender when pierced with a fork.
4. Meanwhile dice the seitan and wash the romaine lettuce, cutting it into thin strips.
5. Add the broad beans, peas and seitan, stir and cook covered for 10 minutes over medium-low heat, until the beans and peas are tender; add a splash of water if it dries out.
6. Add the lettuce and torn mint leaves, cook for 3 minutes, until the lettuce has wilted, and season with salt and pepper.