I had planned to post this recipe at the end of March thinking that the freezing weather would have buggered off and the blossom would be properly making an appearance. Well spring has not really sprung yet, but I am confident it is very near so here is the recipe anyway! This stew is full of green veg and light minty spring flavours. And tinned artichoke hearts, which I didn’t realise you could get. I always thought artichokes only came in expensive antipasti jars!
Top the stew with some triangle cheese on toasts for a complete meal. Or some bacon. Serves 4 and takes only 20 minutes.
1 leek, chopped
1 onion, chopped
1 clove garlic, crushed/chopped
300g broad beans
Can artichoke hearts
300ml veg/chicken stock e.g. Oxo
Bunch chopped mint
Bunch chopped parsley
Salt and pepper to taste
Heat the leek, onion and garlic in some oil in a saucepan until softening, for approx 5 – 10 mins. Add the broad beans, peas, artichoke hearts, spinach and stock and simmer for approx 5 – 10 more mins until the peas and beans are cooked through and the spinach has wilted. Add the herbs and salt and pepper to taste and serve.
Recipe is a simplified version of one by Jamie Oliver