INGREDIENTS

INSTRUCTIONS

Squeeze the juice of 1/2 lemon into a bowl of cold water. Prepare the
artichokes by trimming away all the tough, inedible portions. Cut the
trimmed artichokes lengthwise into wedges about 1/2-inch thick. Drop
the wedges into the bowl containing the water and lemon juice.  If any
shelled fava bean is more than 1-inch in length, cut away the  thick
green skin that sheaths it.  Detach the leaves from the lettuce head,
discarding any bruised,  wilted, or discolored ones. Soak the leaves in
two or three changes  of water, drain, and shred them fine. You should
have approximately 4  cups, but a bit more or less won't matter too
much.  If using fresh spring onions, cut off all the green tops and the
root  ends, then slice them very thin.  Choose a saucepan that can
subsequently accommodate all the  ingredients. Put in the sliced
onions, the olive oil, and a large  pinch of salt, and turn on the heat
to low. Cook the onions, turning  them over from time to time, until
they have become completely wilted.  Drain the artichokes, rinse them
in cold water, and put them in the  pot, together with the shelled
peas, fava beans, and shredded romaine  lettuce. Sprinkle liberally
with salt and turn over all ingredients  several times to coat them
well.  Put a lid on the pot and cook, always at low heat, turning the
contents of the pot over from time to time, until the artichokes,
peas, and beans are tender. It may take up to 2 hours, depending on
the freshness and youth of the vegetables. Add 1/3 cup water whenever
the cooking juices appear to be insufficient to keep the vegetables
from sticking to the pot. You should need no more than 2 cups of  water
all together.  Taste and correct for salt, and serve warm, but not
piping hot, from a  shallow bowl or deep platter.  Ahead of time note:
You may cook this dish 2 or 3 days in advance,  refrigerating it in an
airtight container. Reheat gently but  thoroughly before serving,
adding a tablespoon or two of water if  necessary.  This recipe yields
8 servings.  Comments: The full recipe title as listed is "Roman Spring
Vegetable  Casserole with Artichokes, Peas, Fava Beans, and Romaine
Lettuce".  Source: "TASTE with David Rosengarten - (Show # TS-1G27) -
from the  TV FOOD NETWORK" S(Formatted for MC5): "07-01-1999 by Joe
Comiskey -  joecomiskey@netzero.net"  Suggested Wine: Colle Mattia
Frascati Superiore, 1997  Recipe by: Recipe courtesy of Marcella Hazan
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 33
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 97.2mg
Potassium: 255.2mg
Carbohydrates: 7.5g
Fiber: 3.6g
Sugar: <1g
Protein: 2.2g