La vignarola recipe (Roman spring stew)

Name: La vignarola recipe (Roman spring stew)
Total time: 60 min
Ingredients: 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 mint, coarsely chopped (loosely packed); ¾ cup flat-leaf parsley, coarsely chopped (firmly packed); Finely grated rind and juice of ½ lemon; To serve: crusty white bread

www.gourmettraveller.com.au

Broad beans, artichokes and asparagus, gently simmered in broth, then scattered with herbs. This is a dish made for spring.

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