The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

La vignarola


This Roman spring stew is lovely on its own with some bread, or as part of a spring lunch.

You'll need

8 globe artichokes, stalks trimmed 400 gm each podded peas and broad beans (about 1.2kg unpodded) 1½ tbsp extra-virgin olive oil, plus extra to serve 4 spring onions, thickly sliced 2 garlic cloves, thinly sliced 6 prosciutto slices, coarsely torn 1 bunch asparagus, trimmed and halved 400 ml chicken or vegetable stock 2 cups (loosely packed) mint, coarsely chopped ¾ cup (firmly packed) flat-leaf parsley, coarsely chopped Finely grated rind and juice of ½ lemon To serve: crusty white bread

Method

  • 01
  • Blanch artichokes, in batches, until just tender (8-10 minutes). Cool slightly, peel away outer green leaves and trim tops by 2cm, then remove hairy choke with a teaspoon. Set aside.
  • 02
  • Blanch peas and broad beans separately until just tender (2-4 minutes), refresh in iced water, drain, then peel broad beans and set aside.
  • 03
  • Heat olive oil in a wide shallow saucepan over medium heat, add spring onion, garlic and prosciutto, sauté until tender (5-10 minutes), add artichoke, asparagus and stock, cover and simmer over low heat until artichoke is very tender (5-10 minutes). Add peas and beans, cover and simmer until very tender (3-5 minutes). Add mint, parsley, lemon rind and juice, cook until herbs wilt (1 minute). Drizzle with extra olive oil, serve warm with bread.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

Roman dry white such as Frascati.

Featured in

Oct 2010

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×