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    Summer Vegetable Ragout

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    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.

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