Sicilian Spring Vegetable Stew
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Sicilian Spring Vegetable Stew

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Serves
4
Difficulty
Easy
Total Time
30 Minutes
Ingredients
80ml of olive oil
12 spring onions
4 cloves of garlic, very thinly sliced
1 bay leaf
250ml of white wine
250g of cooked globe artichokes from a jar, quartered
300g of broad beans (fresh are best but frozen are great too)
300g of garden peas (fresh and podded or frozen)
260g of baby leaf spinach, roughly chopped
200ml of vegetable stock
Zest and juice of ½ lemon
A small handful of flat-leaf parsley, finely chopped
A handful of mint leaves, roughly chopped
Vegetarian pecorino for grating (optional)
Salt and freshly ground black pepper
Crusty bread, to serve
Method
Step 1

In a large saucepan, heat the olive oil over a medium-high heat, then add the spring onions and garlic and sauté for 5 minutes until they start to soften and become golden.

Step 2

Add the bay leaf and wine and simmer until the liquid is reduced by half. Add the artichokes and broad beans and cook for 5 minutes, then add the peas, spinach, stock, lemon zest and juice, and some salt and pepper. Cover and cook for 5 minutes.

Step 3

Just before serving, finish the dish by stirring in the parsley and mint and grating over a generous amount of pecorino, if using. Eat with crusty bread for the juices.

Step 4

Tip: If you don’t like artichokes, you could replace them with cooked baby new potatoes instead.

Leon Happy One Pot Vegetarian by Rebecca Seal & Chantal Symons is published by Mitchell Beazley

 

 

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