Artichokes with Spring Veg and New Potatoes from Spring and Summer Cooking with a Veg Box (Riverford

Ingredients

• 400 ml hot chicken or veg stock
• 1 thyme sprig
• 1 bay leaf
• 1 glass of dry white wine
• generous knob of butter
• 2 garlic cloves, finely chopped
• 6 new potatoes, scrubbed and cut into 1 cm dice
• salt
• black pepper
• 1 lemon
• small handful of parsley, chopped
• dash of cream (optional)
• 50 g washed baby leaf spinach, roughly chopped
• handful of peas
• handful of blanched, podded and skinned broad beans
• 1 celery stick, diced
• 2 large artichokes cut and trimmed for braising, each cut into 8
• dash of olive oil
• 1 onion, diced