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Spring vegetable stew (Vignole)

Spring vegetable stew (Vignole) Recipe

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