Artichokes with Spring Veg and New Potatoes

Preparation info

  • Serves

    2

    • Difficulty

      Easy

Appears in

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

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

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