Vignarola

1/2 cup extra virgin olive oil
1/2 cup dry white wine
1 to 2 tablespoons Chenin Blanc or Sauvignon Blanc (optional)
1/2 cup finely chopped onion
4 baby artichokes, outer green leaves discarded and stems trimmed, cut lengthwise into quarters or sixths
7 large asparagus, peeled, ends trimmed, cut diagonally into 1/2-inch slices
1/4 cup fresh or frozen English peas
3 scallions, trimmed and discarded, cut diagonally into 1/2-inch slices
Salt and freshly ground black pepper
Large, thin shavings of pecorino romano, for garnish


In a medium saucepan, combine olive oil and 1/2 cup white wine. Place over medium-low heat and bring to a simmer. Add onion and artichokes, and simmer gently for 5 minutes. Add asparagus, and simmer for 3 to 4 minutes.

Add fresh or frozen peas, and simmer for 2 more minutes. Add scallions, and simmer for 1 more minute. Season with salt and pepper to taste. The sauce should be the consistency of heavy cream; if necessary, add 1 or 2 tablespoons of wine and cook for 2 minutes more.

Divide the vegetables and the oil and wine sauce among two serving bowls. Garnish with shavings of Pecorino Romano and a twist of black pepper.