A very easy and delicious vegatable stew which is ideal for serving with lamb or alongside polenta chips for a vegaterian version.
The essential thing for this stew is a very good homemade veg stock to add depth and flavour.
I used pre-cooked artichoke hearts for this, if using fresh prepare and cook them beforehand.
Add a very finely chopped clove of garlic to some olive oil in a pan and gently cook through with out colouring.
Cut the asparagus into smaller pieces and add to the pan and cook for a minute or so.
Add the stock and bring to a simmer.
Add the chopped artichoke hearts, peas and broad beans and bring back to a simmer.
Cook until the veg is cooked through - this will only a few minutes, sprinkle with a bunch of chopped parsley and a few shreded mint leaves and serve.
You could also leave to rest after adding the peas, beans and chokes, allowing all the flavours to merge and reheat before serving.
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