Jamie Oliver’s Spring Vegetable Stew Recipe


His relentless protests against the use of unhealthy processed foods across national schools may have gained him an immense admiration all over the word but Jamie Oliver is better known for his culinary skills. Oliver is an English chef who has several popular TV shows and innumerable cookbooks to his credits.

A philanthropist at heart, Jamie Oliver is struggling to bring about a positive change in the unhealthy cooking and eating habits in the United States and United Kingdom. Given below is spring vegetable stew, a famous Jamie Oliver recipe. This recipe includes a variety of fresh vegetables and is a perfect way to welcome spring.

Spring Vegetable Stew (Vignole)

Preparation time: 20 minutes
Cooking time: 55 minutes
No. of serving: 4

Ingredients required

4 artichokes
300g fresh peas
350g broad beans
1 bunch spinach
1 white onion
1 bunch parsley leaves
1 bunch mint leaves
1¼ chicken stock
4 slices of prosciutto
1 leek
Extra-virgin olive oil
Salt and pepper


Remove the broad beans from the pods. Wash and separate the spinach leaves from their stalks. Discard the outer leaves and cut the leeks into 3-inch long pieces. Chop the white onion finely. To blanch the broad beans, spinach and leek, heat a large pot of water over a medium flame. Add a teaspoon of salt to it and bring it to a rolling boil.

Add the broad beans to the pot and let it cook for a minute. Remove the beans from the pot using a ladle or spoon and plunge them into a bowl containing cold water. In a similar way, blanch the spinach for 3-4 minutes until it wilts and immerse the leek in boiling water for 3-6 minutes or until it turns tender.

To cook the artichokes, return the pot to the stove and add a few cups of water to it. Add the artichokes to the pot and cook for 10 minutes or until it becomes tender. When a paring knife inserted into the center of the artichokes comes out clean, remove them from the pot.

Allow the artichokes to cool down and discard the loose outer dark leaves. You can use kitchen scissors to trim the thorny leaves. Spread out the inner leaves and carefully remove the choke using a spoon or knife. Discard the choke and scrape out the center with a spoon. Cut the artichoke hearts into slices.

Place a large skillet or sauce pan over medium heat and a few tablespoons of olive oil to it. Add the chopped onion to it and sauté for 5-6 minutes or until tender. Pour chicken stock to the skillet and add the fresh peas.

When the chicken stock begins to boil, reduce the heat to low and place the prosciutto slices on top of the peas. Cook the peas until they become tender yet firm. Placing the prosciutto on top the peas enhances the flavor of the stew. This may take about 10 minutes.

Next cut the leeks into thin strips and add them to the skillet containing the simmering peas. Toss in the wilted spinach, blanched broad beans and artichoke hearts to the skillet and combine well. Allow the vegetables to simmer for 10 minutes. This improves the flavor of the stew.

When the vegetables are stewing, wash and separate the stalks from the parsley and mint leaves. Chop the herbs finely and add them to the stew. Season the dish with salt and pepper. You can dribble a teaspoon of olive oil over the top before removing the skillet from the stove. Transfer the stew to a serving bowl.

Spring vegetable stew is a versatile dish. Garnish it with grated Parmesan cheese and serve it as a light meal. You can serve it in plates along with a bread of your choice. This dish can also be used as a pasta or risotto sauce.


Please enter your comment!
Please enter your name here