This is and easy take on the aclassic Roman seasonal stew. If youhaven't got the patience to peel and prepare artichokes, theis version is for you. The prosciutto acts as a kind of lid on top of the vegetables to keep in the flovour. As the weather gets warmer, use fresh peas and broad beans (cook for another 10 mins or so)
Heat a large nonstick pan, add a splash of olive oil and fry the spring onions for a couple of minutes. Add the stock and the frozen peas and broad beans. stir in the drained artichokes, then a few sprigs of mint. Season with salt and pepper. Lay the slices of prosciutto over the top to form a lid, bring to a simmer and allow to bubble away gently for 10 mins.
Pick the rest of mint leaves from the stalks. Remove the prosciutto from the top, and adjust seasoning as necessary, then add a good glug of olive oil and serve with the mint leaves scattered on top.
160cals per portion - 10g Protein
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Serving Size: 1 Serving (247g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 193 | ||
Calories from Fat: 113 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.6g | 17 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 15.9mg | 5 % | |
Sodium 341.9mg | 12 % | |
Potassium 238.7mg | 6 % | |
Total Carbohydrate 12.5g | 4 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 9.7g | ||
Protein 7.4g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 193
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