Vignole - Vegetable Stew

This may not be the prettiest dish but wow it tastes great and most of it came from our veg patch to the pan freshly picked - and yes the broad beans are supposed to be that colour - a red variety I'd planted which turned blue (ish) when cooked!

So method, fry your bacon pieces and put aside, gently fry some onions slowly until clear in a little olive oil, add some minced garlic a minute or two before the onions are really soft but not coloured. Set aside. Next add slices of potato to the pan, diced carrots and broad beans add a couple of mugs of veg stock to cover and simmer gently. After ten minutes add your peas.

Whilst prepping your globe artichokes, remove as many leaves as you can, slice off the stalk (in UK) and cut across an inch or so above the bottom, keep them in a bowl of water with lemon juice in it. I have a small bowl with lemon juice beside me when prepping them and just dip my fingers in it every so often and rub on the artichoke. Then drop them in a pan and simmer for about fifteen minutes.Then remove from the pan and remove the choke, quarter or just the heart, dredge in flour, then a beaten egg and fry gently until golden. 

Then combine everything and add a glass of cider or white wine and simmer for another ten minutes. Serve with a fried egg or rustic bread. Yes this dish is a faff, especially the artichokes, but it would work without them or as a veggie without bacon.

Buon Appetitto