To start the vignarola, cut the lemon in half and keep it handy. Prepare the artichokes by first removing the outer tougher leaves. Using a small serrated knife, cut off the tips of the artichokes and three-quarters of the stem. Pare away any remaining remaining tough bit from the base of the artichoke and the outer part of the stalk to reveal the white core. (Squeeze some lemon juice over the artichokes as you go.) Cut each artichoke half into quarters, removing any hairy choke. Drench them in lemon juice and set aside

Heat the oil in a large skillet set over a medium heat. Add the sliced spring onions and fry them gently, until soft and translucent. Next, add the artichokes and stir to coat them in oil. Pour over the wine and water, season, cover with a lid and allow them to cook for 12–15 minutes, stirring every so often

Add the shelled peas and broad beans. Taste, adjust the seasoning, and cook for 2–3 minutes, just enough for them to soften and brighten. At the very end, stir in the chopped parsley (or torn mint). Remove from the heat and leave to rest for 10 minutes

Serve warm with plenty of crusty bread