This Roman spring stew is lovely on its own with some bread, or
as part of a spring lunch.
8globe artichokes, stalks trimmed400 gm eachpodded peas and broad beans (about 1.2kg unpodded)1½ tbspextra-virgin olive oil, plus extra to serve4spring onions, thickly sliced2garlic cloves, thinly sliced6prosciutto slices, coarsely torn1 bunchasparagus, trimmed and halved400 mlchicken or vegetable stock 2 cups (loosely packed)mint, coarsely chopped¾ cup (firmly packed)flat-leaf parsley, coarsely choppedFinelygrated rind and juice of ½ lemonTo serve:crusty white bread
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.
Blanch peas and broad beans separately until just tender (2-4 minutes), refresh in iced water, drain, then peel broad beans and set aside.
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.