Spring Vegetable Braise

by Lisa Costa

Spring is now here and the Queen Vic Market is brimming with fresh produce. This is one of our favourite spring dishes, incorporating all that new season goodness while still being a hearty meal on cooler nights.

Serve it with olive or walnut bruschetta. 

  • 3 tablespoons of oil
  • 1 red onion, diced
  • 4 artichokes
  • 700 g fresh peas, podded
  • 1kg fresh broad beans, podded
  • 1/2 cup white wine
  • handful fresh parsley & basil, chopped
  • salt & pepper

Peel & quarter artichokes & put it acidulated water (water with lemon) until needed.

Cook onion in oil over a medium heat until translucent. Add artichokes and white wine and allow to reduce. After 5 minutes add peas & broad beans, reduce heat and slow cook for 30 minutes until vegetables soften. 

Season with salt & pepper, chopped herbs & a splash of extra virgin olive oil. 

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