Roman Green Spring Vegetable Stew

Ingredients

• 8 medium artichokes ((with stalks removed, can also use brussel sprouts))
• 400 g podded peas
• 400 g broad beans
• 4 medium spring onions ((chopped into 1cm slices))
• 2 cloves garlic ((finely chopped))
• 1 bunch asparagus ((trimmed and halved))
• 1/2 medium romaine lettuce ((sliced))
• 400 ml vegetable stock
• 2 cups mint ((coarsely chopped, loosely packed))
• 3/4 cup flat leaf parsley ((coarsely chopped, firmly packed))
• 1/2 medium lemon ((finely grated rind and juice of ½ lemon))