Summer Vegetable Ragout

Serves: 6


  • 4 globe artichokes
  • Salt
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil
  • 2 cloves green garlic, chopped
  • 1 bunch salad onions, trimmed and cut into chunks
  • 225g shelled young broad beans
  • 40g butter
  • 2 mini organic cucumbers, peeled, seeded and sliced
  • 3 Little Gem lettuce hearts, quartered
  • Freshly ground black pepper
  • A pinch finely chopped summer savoury (optional)
  • 1 tablespoon finely chopped chervil


  1. Put the artichokes in a pan of boiling salted water with 1 tablespoon of lemon juice. Cook for 40 minutes or until a leaf comes away easily. Drain. Once cold, strip the artichokes of their leaves. Scoop out their chokes, trim the hearts and cut into quarters.
  2. Heat the oil in a non-reactive saucepan. Add the garlic and onions and fry gently for 2-3 minutes. Add the beans, 4 tablespoons water and the butter. Cover and simmer gently for 5 minutes. Mix in the cucumber, lettuce and artichoke hearts. Season lightly and increase the heat slightly. Cook, covered, for 3-4 minutes, until tender. Mix in the herbs and serve.