Spring vegetable stew (Vignole)

INGREDIENTS

• 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