Ingredients

• 4 small or violet artichokes
• sea salt and freshly ground black pepper
• 340g podded fresh baby broad beans
• 6 baby leeks, or 1 regular leek, outer leaves removed, cut into 8cm/3 inch lengths, washed
• 200g spinach or chard, picked and washed
• extra virgin olive oil
• 1 small white onion, peeled and finely chopped
• 310ml chicken stock
• 340g podded fresh peas
• 4 thick slices of prosciutto
• a small bunch of fresh mint, leaves picked
• a small bunch of fresh flat-leaf parsley, leaves picked

Description

Vignole, Or Vignarola, Is A Roman Word To Describe This Incredible Stew Which Is A Celebration Of Spring. Please Please Try It – You Will End Up Making It Forever! If You Don’t Have Any Chicken Stock To Hand, Just Use Some Of The Water You Cooked The Bean

View Full Recipe