Four aces vegetable stew - Saborea España

Four aces vegetable stew

Four aces vegetable stew

Peel the artichokes and place them in salted boiling water to cook.

Peel the asparagus and place them in cold water with equal portions of salt and sugar and boil.

Blanch the peas and beans.

For the stock: put everything in a pressure cooker and add 1 litre of water, cook for 2 hours.



Put the artichoke oil in a non-stick pan, sauté the artichokes and asparagus for 5 minutes and then add the peas and beans, sauté the mixture for 3 more minutes and add a little of the sauce. Bring to the boil and add a little ham oil and garlic, add salt to taste and add some crispy bits of ham.

Restaurante Remigio ©


  • 2 dozen artichokes
  • 1 kg of asparagus
  • 50 grams of baby beans
  • 50 grams of peas
  • Dry-cured ham oil
  • Artichoke oil
  • Crispy ham bits
  • 100 grams of white beans
  • One carrot
  • Half a head of garlic
  • 50 g or dry-cured ham
  • 6 artichokes
  • 75 g of asparagus stalks
  • 100 g of unshelled beans
  • 350 g of pea pods
  • 0.3 xanthan gum

Estaciones, Spring, tudela