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 ©