Menestra de Verduras (Spanish Vegetable Stew)

Name: Menestra de Verduras (Spanish Vegetable Stew)
Ingredients: 1 medium lemon, halved; 10 fresh artichokes (about 5½ lbs.) (or substitute 10 frozen, thawed artichoke hearts); 1⁄3 cup plus 2 tsp. kosher salt, divided, plus more to taste; 3 bunches chard (about 3 lbs.), washed (or substitute 2 pounds cardoons); 12 oz. green beans, cut into 1½-in. lengths (2 cups); 1 1⁄2 cups fresh or frozen peas (7½ oz.); 3 medium carrots (7 oz.), peeled and cut into ¼-in. thick coins; 2 1⁄4 cups plus 2 Tbsp. extra-virgin olive oil, divided, plus more olive oil for serving; 1 large yellow onion (7 oz.), minced; 6 oz. portobello mushrooms, thinly sliced (3½ cups); 4 large eggs; 1 cup plus 2 Tbsp. (6 oz.) all-purpose flour, divided; 3 medium garlic cloves, finely chopped (1 Tbsp.); 5 oz. serrano ham or prosciutto, finely chopped (1 cup); 1 cup dry white wine; Crusty bread, for serving

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Menestra de verduras, Spain’s (mostly) plant-based medley of artichokes, peas, and green beans is enriched with serrano ham and wine.

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Ingredients

1 medium lemon, halved
10 fresh artichokes (about 5½ lbs.) (or substitute 10 frozen, thawed artichoke hearts)
1⁄3 cup plus 2 tsp. kosher salt, divided, plus more to taste
3 bunches chard (about 3 lbs.), washed (or substitute 2 pounds cardoons)
12 oz. green beans, cut into 1½-in. lengths (2 cups)
1 1⁄2 cups fresh or frozen peas (7½ oz.)
3 medium carrots (7 oz.), peeled and cut into ¼-in. thick coins
2 1⁄4 cups plus 2 Tbsp. extra-virgin olive oil, divided, plus more olive oil for serving
1 large yellow onion (7 oz.), minced
6 oz. portobello mushrooms, thinly sliced (3½ cups)
4 large eggs
1 cup plus 2 Tbsp. (6 oz.) all-purpose flour, divided
3 medium garlic cloves, finely chopped (1 Tbsp.)
5 oz. serrano ham or prosciutto, finely chopped (1 cup)
1 cup dry white wine
Crusty bread, for serving