Artichokes, peas, broad beans and prosciutto

250g peas, unshelled weight

250g broad beans, unshelled weight

4 medium artichokes

3tbs, olive oil, or enough to cover the bottom of your frypan

2 shallots, peeled thinly sliced

2 cloves of garlic, peeled and thinly slice

4 slices of prosciutto

½ cup of dry white wine

1. Pod the peas and broad beans and set aside.

2. Prepare the artichokes. Remove the tough outer leaves and trim the stalk. Slice off the top half and using a small spoon, scoop out and discard the fluffy choke. Place in a medium sized bowl and cover with water and the juice of two lemons to prevent discolouration. 

3. Heat a large frypan (with a lid) over medium. Cover the bottom of the pan with olive oil. Cook the shallots and garlic gently until soft. Lay the artichokes in the pan and pour the wine over, let it bubble up for a few minutes and then add the water and the lid.

4. Let cook for 10 minutes, then add the peas and broadbeans and stir well to coat everything. Season everything well. Lay the prosciutto slices on top, put the lid back on and cook for 10 more minutes. 

5. Let it sit for about 15 minutes before serving. You can serve straight from the pan, peeling the proscuitto back to reveal the delicately cooked vegetables in all their winey juices!