Ready in: 15 to 30 mins
Make this Italian spring vegetable stew when the broad beans, peas and small violet artichokes are in season. Don’t waste the pea pods, but use them to make a light vegetable stock for soups. Recipe extracted from Eat More Veg by Annie Rigg (National Trust Books, £14.99). Image by Nassima Rothacker.
Ingredients:6 small, tender artichokes
1 lemon, halved
2 tbsp fruity olive oil
6 spring onions, thickly sliced
1 fat garlic clove, sliced
6 baby courgettes, halved on the diagonal
200g broad beans, podded
200g fresh peas
150g slender asparagus, cut into bite-size pieces
500ml vegetable stock
small bunch of chard, roughly chopped
2 sprigs each of basil, mint and parsley, leaves shredded
extra virgin olive oil, to serve
chargrilled sourdough, to serve
grated vegetarian Italian-style hard cheese, to serve
- Trim the artichokes of any woody outer leaves and stalk. Add the halved and squeezed lemon and some salt to a large pan of water, and bring to the boil.
- Add the artichokes and cook for 10–12 minutes – depending on size – until tender. Drain and cut into wedges, removing any remaining tough outer leaves and the furry choke in the middle of each artichoke.
- Heat the olive oil in a casserole dish, add the sliced spring onions and garlic, and cook for one minute to soften. Add the artichokes and courgettes, and cook for another minute before adding the broad beans, peas and asparagus. Pour over the stock to just cover the vegetables, season well, bring slowly to the boil and simmer for about 10 minutes until just tender. Add the chard and cook for another 2–3 minutes until wilted and tender.
- Taste, season as necessary and ladle into bowls. Scatter with the shredded herbs and drizzle with extra-virgin olive oil.
- Serve with chargrilled sourdough and grated Italian hard cheese.