La Vignarola - Roman spring stew with peas, artichoke

Ingredients

  • 8 globe artichokes
  • 200g peas
  • 400g broadbeans
  • 1.5 tbspn olive oil
  • 4 spring onions thickly sliced
  • 2 garlic loves thickly sliced
  • 1 bunch of asparagus, trimmed and halved
  • 400ml vegetable stock
  • 2 cups mint, coarsely chopped
  • 3/4 cup flat leaf parsley, coarsley chopped
  • finely grated rind and juice of half lemon
  • crusty bread
  • (serves 4)

Method

  1. Blanch artichokes in batches until just tender (8-10 mins), peel off leaves, remove chokes
  2. Blanch peas and broadbeans separately until just tender, refresh in ice water, peel broadbeans etc.
  3. Heat olive oil in saucepan over medium heat, add onions and garlic, saute until tender
  4. Add artichokes, asparagus and stock. Cover and simmer on low heat until artichoke is tender (5-10min)
  5. Add peas and broadbeans and simmer for another 5 mins or so
  6. Add herbs, lemon and cook until herbs wilt
  7. Drizzle with extra olive oil, serve