Ingredients for 6 people: 4 cut Cardoon stems 4 cut stems of chard 500 g of washed and chopped green beans 500 g of washed borage 250 g of shelled baby broad beans 250 g of shelled peas 16 artichokes 2 diced carrots 1 spring onion 75 g of finely chopped cured ham 4 asparagus 8 small potatoes 1 tbsp of flour 3 dl of olive oil salt
Carefully clean the vegetables and cook them separately, leaving them a little raw. Split the artichokes and the chard and coat them with flour and egg. sauté the onion and ham in an earthenware dish with oil. Add the cooked vegetables, the meat stock and season with salt. Place the sautéed vegetables on top and cook on a low flame for 10 minutes.