RECETAS Y COCINA

Ingredients

• 4 cut cardoon stems
• 4 cut chard stems
• 500 g green beans, cleaned and chopped
• 500 g borage, cleaned
• 250 g shelled beans
• 250 g shelled peas
• 16 artichokes
• 2 chopped carrots
• 1 scallion
• 75 g chopped ham
• 4 asparagus stems
• 8 small potatoes
• 1 tablespoon of flour
• 300 ml of olive oil
• Beef stock
• Salt

Preparation

Carefully clean the vegetables and cook them separately, leaving them a little raw.

Divide the artichokes and the chard in half and coat them with flour and beaten egg.

Sweat the onion and ham in a pan with olive oil.

Add the cooked vegetables and meat broth, and season with salt.

Place the onion and ham mixture on top and simmer gently for 10 minutes.

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