Artichokes with Spring Veg and New Potatoes

Name: Artichokes with Spring Veg and New Potatoes
Yield: Serves 2
Ingredients: dash of cream (optional); dash of olive oil; 2 large artichokes cut and trimmed for braising, each cut into 8; 1 onion, diced; 1 celery stick, diced; salt and black pepper; handful of peas; 1 lemon; 50 g washed baby leaf spinach, roughly chopped; handful of blanched, podded and skinned broad beans; 1 bay leaf; 400 ml hot chicken or veg stock; 1 thyme sprig; 2 garlic cloves, finely chopped; 6 new potatoes, scrubbed and cut into 1 cm dice; 1 glass of dry white wine; generous knob of butter; small handful of parsley, chopped

Preparation info

Serves
2

Difficulty
Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

Somewhere between a soup and a stew, this goes well with some good rustic bread grilled and rubbed with garlic and olive oil. If your sunny afternoon clouds over, we–d recommend adding the dash of cream.

Ingredients

dash of olive oil
1 onion, diced
1 celery stick, diced
2

Main course
Gluten-free
June
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Summer
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November

Method

Heat a little oil in a saucepan and gently fry the onion and celery over a low heat for 5–10 minutes until starting to soften.

Add the artichoke and potato, season with a pinch of salt and sauté for a few minutes, keeping the veg moving.

Add the garlic and butter and fry for a couple of minutes until the garlic smells fragrant and the butter is foaming and turning slightly nut b