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Ingredients

• 1/2   lemon
• 3   large artichokes ( 3/4 pound each)
•   Salt
• 2 cups  baby spinach (2 ounces)
• 1 pound  fingerling potatoes, scrubbed but not peeled
• 1   cardoon rib or celery rib, peeled and cut into 1-inch lengths
• 3/4 pound  green beans, halved lengthwise
• 6 tablespoons  extra-virgin olive oil
• 3   garlic cloves, thinly sliced
• 4 ounces  thinly sliced serrano ham, cut into 1-inch pieces
• 1 tablespoon  all-purpose flour

Description

This Recipe Is An Adaptation Of The Enticing Stew Served At Nicolas Jimenez's Restaurante Tubal, In Navarra. Jimenez Updates The Dish By Reducing The Cooking Time, Which Keeps The Vegetable Flavors Bright. He Also Lightens The Recipe By Adding Less Fl

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