This is a quintessential spring dish made with the best the season has to offer - new peas, baby broad beans and tender artichokes. The name vignarola harks back to the days when vineyards grew these vegetables in between the vines, a practice which has been replaced with grass in many places as it offers the perfect amount of stress on the grape vines. Vignarola is delicious served as a starter with bread or as a side dish, particularly with spring lamb. Make extra as it is even more enjoyable the next day. Podding the broad beans is the perfect Easter family activity to keep little ones occupied and divert potentially awkward situations like introducing new girlfriends, distant relatives, etc. Leave out the pancetta to make the dish vegetarian.